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Ингредиенты
- oven-roasted morel mushrooms
- 3 c. chicken stock or possibly lightly salted water
- 3/4 tsp extra-virgin extra virgin olive oil
- 1/4 x white onion, chopped
- 1 c. plus 2 Tbsp. Arborio rice
- 3/4 c. dry white wine
- 8 x asparagus spears, peeled (save peels and stem ends), tied in bundle, blanched until tender and cut into small slices
- 1/2 lb morel mushrooms or possibly any other seasonal mushrooms
- 4 x garlic cloves, crushed
- 3 sprg thyme Salt
- 2 1/2 Tbsp. butter, divided use
- 2 1/2 c. water
- 1 1/2 c. finely grated Parmigiano-Reggiano
- 1 Tbsp. minced parsley Fresh grnd black pepper to taste
Инструкции
- To make rice: In a saucepan bring stock to boil. In 10- to 12 inch flat-bottom pot, sweatonions in extra virgin olive oil over low heat (don't allow them to color) for about 3 min. Add in rice and stir into onions and extra virgin olive oil. Toast rice while stirring constantly for about 4 to 5 min or possibly till rice begins to make a swooshing noise in the pan as you stir. Add in white wine and stir constantly till all the wine and its aroma have evaporated from the pan, about 7 min on low heat.
- Stirring lightly, cover rice with boiling stock, boil for 3 min and then strain through a fine-mesh sieve. Transfer rice to a paper-lined tray, smooth out and let cold. (This can be done the morning of the day needed.)
- To make mushrooms: Preheat oven to 350 degrees. Clean morels. In large bowl, toss morels, crushed garlic, thyme, healthy pinch of salt and butter. Transfer to a 2 inch deep pan, cover with foil. Roast in oven for 20-25 min till tender.
- Remove foil and let cold. Chop mushrooms into uniform, small pcs (but don't mince them). Strain and reserve extracted juices in pan. (This step can also be done in advance.)
- To prepare asparagus stock: In 2-qt saucepan, combine water, reserved asparagus stems and peelings. Bring to boil and let simmer 10 min. Strain and chill. (May be done in advance.)
- To prepare and serve risotto: Combine mushroom juice, asparagus and minced mushrooms in saute/fry pan and hot slowly. Bring asparagus stock to boil. In 10 inch saute/fry pan, add in rice, then warm stock, and cook on medium heat. Stir constantly with a wooden spoon in a clockwise motion for about 5 min. Stir in 2 Tbsp. butter. Then add in asparagus and mushroom mix and 1 Tbsp. mushroom juice. Add in cheese and parsley and stir till well blended.
- The rice should be loose but still emulsified. Divide risotto among 4 dinner plates. The rice should cover surface of plate in a flat, smooth fashion representing the 'all'onda' or possibly wavy style.
