Risotto with Asparagus and Morel Ragoût

Name: Risotto with Asparagus and Morel Ragoût
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 369 grams cups Arborio rice (about; 710 milliliters lb medium asparagus, trimmed and cut diagonally into 1-inch-long pieces (about; 118 milliliters frozen baby peas; 1 teaspoons black pepper; 118 milliliters dry white wine; 2 teaspoons chopped fresh chives; 1 teaspoon finely chopped garlic; 1 teaspoon finely grated fresh lemon zest; 52 fl. oz.s 1/2 cups reduced-sodium chicken broth; 237 milliliters 3/4 oz dried morel mushrooms or 1/4 lb fresh; 2 Tbsps olive oil; 35 grams 2/3 cup finely grated Parmigiano-Reggiano plus additional for serving; 1 teaspoons salt; 59 milliliters 1/2 stick unsalted butter, cut into tablespoon pieces; 473 milliliters water

Risotto with Asparagus and Morel Ragoût might be just the main course you are searching for. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains about 21g of protein, 24g of fat, and a total of 662 calories. This recipe is typical of Mediterranean cuisine. If you have morel mushrooms, parmigiano-reggiano plus additional, 2 onion, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

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.

Ingredients you will need

Morel Mushrooms

Water

Equipment you will use

Paper Towels

Cut morels (fresh or dried) crosswise into 1/4-inch-thick slices.

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Morel Mushrooms

Bring broth and water to a boil in a 4-quart pot.

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Broth

Water

Equipment you will use

Pot

Add asparagus and cook, uncovered, stirring occasionally, until crisp-tender, 3 to 4 minutes.

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Asparagus

Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Reserve 1 cup broth mixture for ragout and keep remaining broth at a bare simmer.

Ingredients you will need

Asparagus

Broth

Water

Ice

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Slotted Spoon

Bowl

Cook onion in oil in a 5- to 6-quart heavy pot over moderate heat, stirring, until softened, about 3 minutes.

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Onion

Cooking Oil

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Pot

Add rice and cook, stirring constantly, 1 minute.

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Rice

Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute.

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Wine

Add 1/2 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (There will be leftover broth mixture. Reserve for thinning risotto.)

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Broth

Rice

Stir cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper into risotto, then remove from heat and let stand, covered, while making ragout.

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Cheese

Pepper

Salt

Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté morels and garlic, stirring occasionally, until garlic is pale golden, about 4 minutes.

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Butter

Garlic

Morel Mushrooms

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Frying Pan

Pour in 1 cup reserved broth and bring to a boil. Stir in peas, asparagus, zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and simmer, stirring occasionally, until vegetables are heated through, about 2 minutes.

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Vegetable

Asparagus

Pepper

Broth

Peas

Salt

Remove from heat and add remaining 2 tablespoons butter, swirling skillet until butter is incorporated, then season ragout with salt and pepper.

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Salt And Pepper

Butter

Equipment you will use

Frying Pan

Thin risotto to desired consistency with some of leftover broth and season with salt and pepper. Divide risotto among 4 shallow bowls. Spoon asparagus and morel ragout (with liquid) on top and sprinkle with chives.

Ingredients you will need

Salt And Pepper

Asparagus

Chives