Risotto with Asparagus and Morel Ragout

By Tufgrlz

This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice and then spooned over it in a rich ragout.

Ingredients

• 1 cup dried morel mushrooms
• 6 1/2 cups chicken broth
• 2 cups water
• 1 lb. medium asparagus, trimmed and cut diagonally into 1-inch long pieces (about 3 cups)
• 1/2 small onion, finely chopped (1/3 cup)
• 2 Tbs. olive oil
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 2/3 cup finely grated Parmigiano-Reggiano
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 stick butter, cut into tablespoon pieces
• 1 tsp. finely chopped garlic
• 1/2 cup frozen baby peas
• 1 tsp. finely grated fresh lemon zest
• 2 tsp. chopped fresh chives

Preparation

Step 1

Cut mushrooms crosswise into 1/4 inch thick slices.

Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, stirring occasionally, until crisp-tender, 3-4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Reserve 1 cup broth mixture for ragout and keep remaining broth at a bare simmer.

Cook onion in oil in a 5-6 quart heavy pot over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Add 1/2 cup hot broth mixture and simmer briskly, stirring contantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/2 cup at a time, stirring constantly and lettine each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18-22 minutes. (There will be leftover broth mixture. Reserve for thinning risotto).

Stir cheese, 1/4 tsp. salt, and 1/4 tsp. pepper into risotto, then remove from heat and let stand, covered, while making ragout.

Heat 2 Tbs. butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then saute mushrooms and garlic, stirring occasionally, until garlic is pale golden, about 4 minutes. Pour in 1 cup reserved broth and bring to a boil. Stir in peas, asparagus, zest, and remaining 1/4 tsp. salt and 1/4 tsp. pepper and simmer, stirring occasionally, until vegetables are heated through, about 2 minutes. Remove from heat and add remaining 2 Tbs. butter, swirling skillet until butter is incorporated, then season ragout with salt and pepper.

Thin risotto to desired consistency with some of leftover broth and season with salt and pepper. Divide risotto among 4 shallow bowls. Spoon asparagus and mushroom ragout (with liquid) on top and sprinkle with chives.