Risotto with Asparagus and Morels

Recipe adapted from Gourmet

3/4 ounces dried morel mushrooms (1 cup) or 4 ounces fresh

6 1/2 cups reduced-sodium chicken broth

2 cups water

1 pound medium asparagus, trimmed and cut diagonally into 1-inch-long pieces

1/3 cup finely chopped onion

2 tablespoons olive oil

2 cups arborio rice

1/2 cup dry white wine

2/3 cup finely grated Parmigiano-Reggiano, plus additional for serving

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup unsalted butter, cut into pieces

1 teaspoon finely chopped garlic

1/2 cup frozen baby peas

1 teaspoon finely grated fresh lemon zest

2 teaspoons chopped fresh chives

Soak
dried morels in warm water to cover 30 minutes, then rinse in cold
water to dislodge grit. Pat dry. Cut crosswise into 1/4 -inch-thick
slices.

Bring broth and water to boil in a 4-quart pot. Add
asparagus; cook, uncovered, until crisp-tender. Transfer drained
asparagus to bowl of ice water. Drain and pat dry. Reserve 1 cup broth
mixture for ragout; keep remaining broth at a simmer.

Cook onion
in oil in a 6-quart heavy pot over moderate heat until softened, about
3 minutes. Add rice and cook, stirring constantly, 1 minute. Add wine
and simmer, stirring constantly, until absorbed, about 1 minute. Add
1/2 cup broth mixture and simmer briskly, stirring constantly, until
it’s absorbed. Keep simmering and adding broth mixture, about 1/2 cup
at a time, stirring constantly, letting each addition be absorbed
before adding next, until rice is tender and creamy-looking, 18 to 22
minutes. (You will have some leftover broth, which you cn keep for
thinning risotto.)

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

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

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

Per serving: 677
calories; 25 g fat (12 g saturated fat; 33 percent calories from fat);
88 g carbohydrates; 46 mg cholesterol; 1,526 mg sodium; 22 g protein; 5
g fiber.

60 minutes

40 minutes to bake

20 minutes to cook