Ingredients:

• 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

Directions:

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

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.