Fresh Morel, Asparagus and Sweet-Pea Risotto

  1. Cook the asparagus in boiling, salted water until tender, about 10 minutes.
  2. Drain and refresh under cold running water.
  3. Cut diagonally into 1/4-inch slices and set aside.
  4. Heat 1 tablespoon of butter in a medium skillet over medium heat.
  5. Add the mushrooms and saute until soft, about 10 minutes.
  6. Season with 1/4 teaspoon of salt and pepper and set aside.
  7. Bring the broth to a boil in a medium saucepan, reduce heat and keep at a low simmer.
  8. Meanwhile, in a large saucepan, heat 2 tablespoons of butter with the olive oil over medium-low heat.
  9. Add the shallots and garlic and saute until soft, about 5 minutes.
  10. Stir in the rice with a wooden spoon, turning to coat well.
  11. Cook, stirring constantly, for 4 minutes.
  12. Stir in the wine, raise the heat to medium and cook until the wine is absorbed, about 1 minute.
  13. Begin adding the broth 1/2 cup at a time, stirring constantly and adding more broth as it is absorbed by the rice.
  14. Adjust heat so rice and broth cook at a steady simmer.
  15. After about 15 minutes, the rice should be somewhat tender and some broth should be left.
  16. Cook for another few minutes, adding more broth as needed, until the rice is al dente.
  17. Stir in the asparagus, the mushrooms, the peas, the chives and 1 tablespoon of butter.
  18. Season with 2 teaspoons of salt and pepper.
  19. Divide among 6 shallow bowls and garnish with the chervil.
  20. Serve immediately.

unsalted butter, cremini mushrooms, kosher salt, freshly ground pepper, chicken broth, extra virgin olive oil, shallots, garlic, rice, white wine, peas, fresh chives, chervil

Taken from cooking.nytimes.com/recipes/7806 (may not work)

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