Risotto with Asparagus and Morel Ragoût

Risotto with Asparagus and Morel Ragoût
Photo by Romulo Yanes

Ingredients

  • 2/3 cup finely grated Parmigiano-Reggiano
  • 1 pound medium asparagus
  • 1 teaspoon garlic
  • ½ teaspoon salt
  • 1 teaspoon fresh lemon zest
  • 6 ½ cups reduced-sodium chicken broth
  • 2 cups Arborio rice
  • + 9 more ingredients
    • 2 cups water
    • ½ cup frozen baby peas
    • ¾ ounce dried morel mushrooms or 1/4 lb fresh
    • ½ teaspoon black pepper
    • 2 tablespoons olive oil
    • ½ small onion
    • 2 teaspoons fresh chives
    • ¼ cup unsalted butter
    • ½ cup dry white wine

If using dried morels, soak in warm water to cover 30 minutes. Agitate dried morels in soaking water or fresh morels in cold water to dislodge grit, then lift from water, squeezing out excess. Pat dry with paper towels. Cut morels (fresh or dried) crosswise into 1/4-inch-thick slices. Bring broth...

View full recipe at Epicurious

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