Green Asparagus Risotto with Morels
- 150 grams Arborio rice
- 1 garlic clove
- 20 grams dried Morel
- 4 Tbsps olive oil
- 100 milliliters white wine
- 500 milliliters Vegetable broth
- 500 grams White pepper
- 80 grams freshly grated Parmesan
- 1 Tbsp butter
- 1 Tbsp fresh thyme
- fresh cracked peppers
Soak Morels according to package instructions.
Rinse asparagus, peel only the lower third, trim ends and cut into bite-size pieces.
Heat 2 tbsp oil in a pan, press garlic, sauté briefly. Add asparagus, pan-fry, add a little water, set aside and let sit until they are al dente.
Bring broth to a boil in a small pot, then reduce heat and keep warm. Sauté rice in remaining hot oil. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
5 minutes before the end of cooking, add asparagus and morels and cook until done. Add knobs of butter and grated Parmesan cheese. Stir, season with salt and pepper and thyme and serve.