Ingredients
- 2 ounces dried morels
- soaked for 30 minutes in warm water
- 6 ounces fresh morels
- 2 shallots
- minced
- 3 tablespoons unsalted butter
- About 5 cups hot chicken stock
- 1 tablespoon olive oil
- 1 1/2 cups Arborio rice
- Coarse salt and freshly ground pepper to taste
- 1/2 cup dry white wine
- 8 asparagus spears
- sliced on the bias into one-inch pieces
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon parsley
- chopped
Instructions
- Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl.
- Follow by straining the soaking liquid through several layers of cheesecloth and then rinse the morels under running water before slicing them.
- Prepare the fresh morels.
- Rinse the morels quickly under cold running water and dry them with paper towels.
- Slice the tops and stems.
- In a small skillet, soften the shallots in one tablespoon of the butter over moderate heat.
- Add all the mushrooms and the strained soaking liquid, cover and cook gently for five minutes.
- Meanwhile, bring the chicken stock to a slow simmer.
- Heat one tablespoon butter and the olive oil in a large, heavy skillet and add the rice.
- Cook, stirring, until the grains are coated with the butter.
- Add a cup of the hot stock and cook, stirring frequently, until the rice has absorbed the liquid.
- Add the mushrooms and season them with salt and pepper to taste, and add the white wine.
- When the liquid has evaporated, add the asparagus, reserving the tips in another one-half cup of the stock.
- Continue adding the stock, one-half cup at a time as the rice absorbs the liquid, stirring continuously.
- Add the asparagus tips after the rice has cooked for about 12 minutes, and continue adding the broth, one-half cup at a time, stirring frequently.
- Continue adding liquid and stirring until the rice is creamy and tender, but just slightly al dente.
- Correct seasoning, stir in the Parmesan cheese and the remaining butter and sprinkle with parsley.
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