Hello friends! I have been away for far too long. Between starting culinary school (just a few classes so far) and our computer wigging out, I managed to drop the ball on adding new recipes. Ooops! Here is a risotto that I made the other night in celebration of Will returning from a business trip. I actually had planned on making this while he was gone in hopes of making myself feel better about the fact that he was enjoying the sunshine of Arizona without me, but in the end sharing such an amazing meal is so much more fulfilling. So here it is. I managed to take a few photos on my phone before it disappeared. Cheers!
2 dozen thin asparagus spears
20 medium-size morels, halved (or a mix of sliced cremini, shitake and morels)
1 cup Arborio rice
1 small onion, diced
1 to 2 garlic cloves, diced
1/2 cup dry white wine
4 cups chicken broth
1/2 cup Parmesan, grated
2 tablespoons butter, divided use
Salt and pepper, to taste
1. Reserve 2-inch tops of asparagus, cutting the remainder into 1-inch pieces. Blanch asparagus (minus tops) for 3 minutes. Remove with slotted spoon and dunk into ice water bath until chilled. Blanch asparagus tops 1 minute right before serving or do ahead of time and chill immediately in ice bath to keep color. Reserve asparagus water and use for stock if you are using a chicken base.
2. Sauté onion and garlic in a tablespoon each of butter and olive oil over medium heat until soft, a couple minutes. Add morels and cook for 2 to 3 minutes before adding asparagus (again, minus tops). Cook together another 2 to 3 minutes. Season with salt and pepper. *Add later in the risotto process if you choose to keep some of the shape/color.
3. Deglaze the pan with white wine. When liquid has nearly bubbled off, add rice, stirring to coat. Toast rice for 2 minutes over medium heat.
4. Add a ladleful of warm chicken broth at a time until rice is al dente.
5. Remove from heat; stir in a tablespoon of butter and the Parmesan cheese. Serve immediately, garnishing with asparagus tops.
Recipe adapted from Seattle Magazine