• 3 1/2 C. chicken stock

• 1/4 C. olive oil, divided

• 1/4 C. unsalted butter, divided

• 1/2 lb. asparagus, cut into 1” pieces on the bias

• 1/3 lb. morel mushrooms, halved

• 1 shallot, minced

• 1 C. Arborio rice

• 1/4 C. dry white wine

• 1 tsp. fresh thyme leaves

• 1/3 C. freshly grated Parmigiano-Reggiano cheese

• 1 Tbsp. chopped parsley

• salt & ground black pepper

• 1 1/2 Tbsp. balsamic vinegar


Place chicken stock in small saucepan over med. heat; bring to simmer.

Heat 2 Tbsp. olive oil & 1 Tbsp. butter in large saucepan over med-high heat until butter starts to bubble.

Add asparagus & morel mushrooms; saute until tender, 4 min. Transfer to plate with juices.

Heat remaining 2 Tbsp. olive oil & 1 Tbsp. butter in same saucepan. Add shallot; cook & stir until softened, 1 min.

Stir in arborio rice; cook until it starts to toast, 1 min.

Pour in wine; cook until evaporated. Stir in thyme.

Pour 1/4 C. of stock over rice. Cook, stirring constantly, until absorbed. Repeat with remaining stock until rice is tender yet firm to bite, 12 min.

Stir in asparagus & mushrooms with juices; continue until flavors combine, 3 min.

Remove rice from heat.

Stir in remaining 2 Tbsp. butter, Parmigiano-Reggiano cheese, & parsley. Season with salt  pepper.

Garnish with balsamic vinegar and olive oil before serving.

About The Author

Midwest Hunting & Fishing

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