Serves 4 as a main course or 6 as a first course or side dish.
Asparagus is always challenging to pair with wine, but in this case, the
earthiness of the mushrooms and the cheese help to balance the flavors and
make this a great match with a big Pinot Noir — especially when served
alongside grilled salmon or roasted chicken.
4 cups homemade chicken or vegetable broth, or canned broth
1 tablespoon plus 1 teaspoon butter
2 teaspoons olive oil
1 medium onion, finely chopped
2 tablespoons minced fresh thyme
2 tablespoons minced fresh chives
salt & fresh pepper to taste
1/4 pound fresh asparagus, ends trimmed, peeled, and cut on the diagonal
into 1-inch pieces
6 ounces fresh morels, stems trimmed, caps left whole if very small or cut
into thick slices if large, or another variety of wild mushrooms, thickly
sliced
1 and 1/2 cups Arborio rice
1/4 cup dry white wine
2 tablespoons heavy cream
1 and 1/2 cups freshly grated Parmesan cheese
Pour the broth into the saucepan and warm over low heat.
In a medium sized saucepan, heat 1 tablespoon butter and 1 teaspoon of olive
oil over medium-low heat. Add the onion and cook, stirring occasionally, for
about 5 minutes until pale gold and just tender. Add half the thyme and
chives and a dash of salt and pepper and cook for just 10 seconds. Add
asparagus and a little more than half of the morels and cook, stirring
frequently for 5 minutes. Add the rice and cook for 2 minutes, stirring well
to coat grains. Raise the heat to high and add the wine, simmer 1 minute.
Reduce the heat to low and gradually add the warm stock, 1 cup at a time,
stirring frequently. Do not add more stock until the rice has already
absorbed the stock in the pan.
After adding the fourth, and final, cup of stock, let the risotto simmer,
stirring occasionally. Meanwhile, in a small skillet, heat the remaining
teaspoon of butter and of oil over medium heat. Add the remaining morels,
thyme, and chives and a generous dash of salt and pepper, and sauté,
stirring occasionally for 2 minutes. Raise the heat to high and add the
cream, if using. Simmer for about 2 minutes, or until the cream is almost
thick enough to coat a spoon. Add the sautéed mushroom mixture to the
risotto and cook, stirring, until the rice has absorbed almost all the stock
and is tender. Remove from the heat (the risotto will still be moist and
absorbing the liquid) and taste for seasoning. Gently stir in 1 cup of the
grated cheese and serve hot, with the remaining cheese on the side.
