Risotto with Asparagus and Morel Ragoût

Ingredients for Risotto with Asparagus and Morel Ragoût

• 20g dried morel mushrooms (240ml ) or 110g fresh

• 1550ml reduced-sodium chicken broth (1550ml )

• 475ml vatten

• 450g medium asparagus, trimmed and cut diagonally into 1-inch-long pieces (about 475g )

• 1/2 small onion, finely chopped (80ml )

• 2 matskedar olivolja

• 475ml Arborio rice (about 375g )

• 120ml dry white wine

• 160ml finely grated Parmigiano-Reggiano (35g) plus additional for serving

• 1/2 teskedar salt

• 1/2 teaspoons black pepper

• 1/2 stick (60g ) unsalted butter, cut into tablespoon pieces

• 1 teaspoon finely chopped garlic

• 80g frozen baby peas

• 1 teaspoon finely grated fresh lemon zest

• 2 teaspoons chopped fresh chives

If using dried morels, soak in warm water to cover 30 minutes. Agitate dried morels in soaking water or fresh morels in cold water to dislodge grit, then lift from water, squeezing out excess. Pat dry with paper towels. Cut morels (fresh or dried) crosswise into 1/4-inch-thick slices.

Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Reserve 240ml broth mixture for ragout and keep remaining broth at a bare simmer.

Cook onion in oil in a 5- to 6-quart heavy pot over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Add 120ml hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 120ml at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (There will be leftover broth mixture. Reserve for thinning risotto.)

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

Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté morels and garlic, stirring occasionally, until garlic is pale golden, about 4 minutes. Pour in 240ml reserved broth and bring to a boil. Stir in peas, asparagus, zest, and remaining 1/4 teaspoons salt and 1/4 teaspoons 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, then season ragout with salt and pepper.

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

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