Mushroom Asparagus Risotto

01Method

1. 1

   Pour the chicken stock into a small saucepan and warm over medium heat until it reaches a gentle simmer.

2. 2

   In a large saucepan over medium-high heat, warm half the olive oil and a portion of the butter until the butter begins to foam. Add the asparagus and morel mushrooms and sauté until just tender, about 4 minutes. Transfer to a plate along with any released juices.

3. 3

   In the same saucepan, heat the remaining olive oil and another portion of the butter. Add the shallot and stir until softened, about 1 minute. Add the Arborio rice and stir until lightly toasted, about 1 minute. Pour in the wine and cook until it has fully evaporated. Stir in the thyme.

4. 4

   Ladle a portion of the hot stock over the rice and stir continuously until absorbed. Continue adding stock one ladle at a time, stirring constantly between additions, until the rice is tender yet still has some bite, about 12 minutes. Return the asparagus and mushrooms with their juices to the pan and cook for a further 3 minutes to meld the flavors.

5. 5

   Take the pan off the heat and fold in the remaining butter, the Parmigiano-Reggiano, and the parsley. Season with salt and black pepper. Finish each serving with a drizzle of balsamic vinegar and a touch of olive oil.