Morel, Asparagus and Pea Risotto
Note: if you have wild onions (ramps) blanch them and sub for the onions in this recipe.
INGREDIENTS | SERVES 4
1 lb. fresh green peas, shelled, or 1 cup frozen
1 lb. asparagus, trimmed, cut into 2” diagonal pieces
4 Tbsp butter
8 oz. morels, sliced
2 tsp kosher salt
1⁄4 tsp ground pepper
8 cups chicken stock
2 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 lb. Arborio rice
1⁄2 cup dry white wine (Pinot Grigio)
1⁄4 cup fresh parsley, minced
1⁄2 cup grated Parmesan
Blanch the fresh peas in salted boiling water for 2 minutes. Using a slotted spoon, transfer to ice water for 5 minutes. Blanch the asparagus in salted boiling water for 3 minutes and transfer to ice water for 5 minutes.
Drain the vegetables and set aside. (If using frozen peas, simply thaw them.)
In a large skillet, melt the butter over medium-high heat. Add the morels, salt, and pepper and sauté until lightly browned, about 10 minutes. Set aside.
In a saucepan, bring the stock or broth to a boil, and then reduce to a simmer.
In a Dutch oven over medium heat, heat the olive oil and sauté the onion for 5 minutes, stirring constantly. Add the garlic and cook for 30 seconds until fragrant.
Add the rice and stir to coat well. Pour in the wine and cook for 2 minutes. Stir in the reserved morels.
Add 1⁄2 cup hot broth and stir constantly until almost all of the liquid is absorbed into the rice, repeat, adding the remaining broth, a 1⁄2 cup at a time until the rice is al dente @ 20 to 25 minutes.
Carefully stir in the peas, asparagus, parsley, and cheese.
Adjust seasoning as needed.