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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 :
- 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)
Instructions :
Prep : 20M | Cook : 4 M | Ready in : 41M |
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Notes :
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