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Mushroom Asparagus Risotto
Mushroom Asparagus Risotto
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Springtime risotto with morel mushrooms, asparagus, parsley, and thyme – bursting with flavorful harmony.
Ingredients:
  • 3.5 cups chicken stock
  • 0.25 cup olive oil, or more to taste, divided
  • 0.25 cup unsalted butter, divided
  • 0.5 pound asparagus, cut into 1-inch pieces on the bias
  • 0.33333334326744 pound fresh morel mushrooms, halved
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 0.25 cup dry white wine
  • 1 teaspoon fresh thyme leaves
  • 0.33333334326744 cup freshly grated Parmigiano-Reggiano cheese, or to taste
  • 1 tablespoon finely chopped fresh parsley
  • 1.5 tablespoons high-quality balsamic vinegar
Instructions:
  • In a small saucepan, gently warm the chicken stock over medium heat until simmering.
  • In a large saucepan, melt 1 tablespoon of butter along with 2 tablespoons of olive oil over medium-high heat until the butter is bubbling. Add the asparagus and morel mushrooms, and cook until tender, which should take about 4 minutes. Transfer everything to a plate, ensuring you include any delicious juices that have accumulated.
  • In the same saucepan, warm up the 2 tablespoons of olive oil and 1 tablespoon of butter. Sauté the shallot until softened, for about 1 minute. Add arborio rice and cook until it begins to toast, approximately 1 minute. Pour in the wine and cook until it evaporates. Finally, mix in the thyme.
  • Drizzle 1/4 cup of warm stock onto the rice and stir continuously until absorbed. Repeat this process with the remaining stock until the rice is tender but still slightly firm, approximately 12 minutes. Add in asparagus and mushrooms along with their juices, then cook for an additional 3 minutes to meld the flavors.
  • Take the rice off the heat. Mix in the other 2 tablespoons of butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Top it off with a drizzle of balsamic vinegar and extra olive oil before serving.

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