Recipe for Risotto with Asparagus and Morels

Preparation of morels If you are using dried morels, rehydrate them in warm water for about 30 minutes, then drain them and reserve the soaking water. Strain this water to remove impurities and use it in the broth. If you are using fresh morels, clean them thoroughly with cold water to remove any soil. Cut the larger ones in half.

Preparation of the asparagus. Wash the asparagus and cut off the tough end of the stems. Then, cut the tips and set them aside. Cut the remaining stems into slices of about 1 cm.

Preparation of the risotto: In a large pan or skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent. Add the minced garlic and cook for another minute. Add the rice and stir to coat each grain with oil. Lightly toast it for 2-3 minutes until it becomes translucent around the edges.

Cooking the risotto Pour in the white wine and let it evaporate while stirring constantly. Add a ladle of hot broth (including any soaking water from the mushrooms, if used) and stir until the liquid is absorbed. Repeat this process, one ladle at a time, stirring frequently until the rice is creamy and al dente (about 18-20 minutes).

Adding the vegetables About 5 minutes before the rice is finished cooking, add the sliced asparagus. In a separate pan, sauté the morels and asparagus tips with a bit of butter for 5-7 minutes, until they are tender. Add them to the risotto at the end of cooking.

Finishing Touches Off the heat, incorporate the remaining butter and grated cheese. Mix well to achieve a creamy texture. Adjust the seasoning with salt and pepper.

Serve the risotto immediately in deep plates and garnish with a few morels and asparagus tips on top. You can add a touch of lemon zest to bring extra freshness to this dish. This risotto can also be accompanied by a glass of dry white wine, such as Sauvignon Blanc or Chardonnay.