Steps to Make Risotto Ai Funghi Ricetta

Asparagus And Morel Risotto

Il risotto ai funghi porcini è il più classico dei risotti.

Recipe Summary Asparagus And Morel Risotto

Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.

Ingredients | Risotto Ai Funghi Ricetta

3 ½ cups chicken stock

¼ cup olive oil, or more to taste, divided

¼ cup unsalted butter, divided

½ pound asparagus, cut into 1-inch pieces on the bias

⅓ pound fresh morel mushrooms, halved

1 shallot, minced

1 cup Arborio rice

¼ cup dry white wine

1 teaspoon fresh thyme leaves

⅓ cup freshly grated Parmigiano-Reggiano cheese, or to taste

1 tablespoon finely chopped fresh parsley

salt and ground black pepper to taste

1 ½ tablespoons high-quality balsamic vinegar (Optional)

Directions

Place chicken stock in a small saucepan over medium heat; bring to a simmer.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.

Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.

Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.

Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.

If using dried morel mushrooms, reserve the soaking liquid from rehydrating the morels and add to chicken stock. Reduce if needed; the ratio of arborio rice to stock should always be 1 to 3.5.

High-quality balsamic vinegars (aged 18 years or more) have a rich and deep flavor that is nothing like the younger vinegars most often found on grocery store shelves. I recommend omitting the balsamic vinegar if you do not have access to a high-quality one.

Info | Risotto Ai Funghi Ricetta

prep: 20 mins cook: 21 mins total: 41 mins Servings: 4 Yield: 4 servings

TAG : Asparagus And Morel Risotto

Main Dish Recipes, Rice, Risotto Recipes,