In Good Taste Recipe: Josie's Asparagus and Morel Risotto

231 NW 11th Ave

Portland, OR 97209

(503) 248-2015
Fax: 503-248-2034

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Asparagus and Morel Risotto

Pam's tip: if you hold the asparagus about one inch or so from the bottom of the stalk with one hand, and bend the top down with the other, it will “snap” at the perfect spot to remove the tough ends. That way, you end up wasting less of the asparagus than you would if you cut all of the ends off in one motion. Once you’ve “snapped” your asparagus, feature them in a simple and delicious dish like this elegant Asparagus and Morel Risotto.

1.5 quarts chicken stock, warm

1 cup white wine

1 oz butter

1 oz olive oil

1 medium onion, diced

½ teaspoon each salt and black pepper

2 cups Arborio rice

4 oz morel mushrooms, quickly sautéed in melted butter

1 lb asparagus, steamed

2 oz fresh Parmesan, grated and divided

1 oz butter

Keep the stock warm in a small saucepan.

In a large sauté pan, heat the butter and olive oil over medium heat. Add the onions and a sweat until translucent. Add the salt and pepper. Add the rice and stir to coat the grains with butter. Cook for a few minutes, and then deglaze the pan with the wine. Stir well, allow the wine to simmer for a minute, and then slowly stir in about a cup of stock. Reduce the heat a bit, and cook until the liquid is absorbed. As each cup is absorbed, stir in another cup, repeating this process until all the liquid is absorbed. While the rice is cooking, slice the asparagus on the bias into ½ inch pieces.

When all the stock has been added and the rice is done “al dente”, stir in the asparagus and mushrooms- cook just until heated through.

Remove from heat and stir in 1 oz cheese and butter.

Divide among four bowls or plates and sprinkle with additional cheese.

Serve immediately.

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