Spring Risotto with Morel Mushrooms and Wild Asparagus

by Kindi Lantz May 24, 2018

Spring Risotto with Morel Mushrooms and Wild Asparagus


Spring is such an exciting time for culinary enthusiasts and nature seekers alike. Fiddleheads spring out from under leaves, nettles blanket sunny patches near streams and ditches, asparagus spears shoot up along the banks of rivers, and wild mushrooms begin to emerge throughout the forest floor.


Foraging for these edible delights provides both entertainment and fresh and nutritious delectables. Morels are a favorite among top chefs and naturalists for good reason. The morel mushroom is a deliciously mystifying little fungus. The sponge-like cap is not smooth like most other wild mushrooms but rigid, with the surface darting in and out, creating crevices and caverns and expanding the overall surface area for holding spores. This hollow-bodied species comes in a variety of colors and grow in a multitude of directions, despite gravity and orientation of light. And the flavor is unparallelled, with a soft, nutty, earthiness that is hard to describe. Hunting for morels can seem a bit eerie—walking through a burnt forest with tall, charred trees creaking around you. 


It can also be dangerous. So, if hunting for morels is not something you are ready to take on or there are no burn areas in close proximity, don’t worry, we’ve got you covered with our dried morel mushrooms.


I highly suggest using them to create this Spring Risotto with Morel Mushrooms and Wild Asparagus!



INGREDIENTS:

  • 1 oz dried morel mushrooms, or about ¾ cup fresh
  • 2 cups water
  • 6 cups broth (I used a homemade duck broth, but any broth will work)
  • 2 cups of short grain rice
  • 8 oz of fresh asparagus
  • 4 tablespoons butter
  • 1 small onion, roughly chopped
  • 1 tablespoon minced garlic
  • Salt and pepper to taste
  • 1 teaspoon truffle salt
  • ¾ cup half and half
  • ¼ cup good quality white wine vinegar

PROCEDURE:


  1. About 1 hour before serving, rehydrate the mushrooms in 2 cups of water and 2 cups of broth.
  2. Strain the mushrooms and reserve the mushroom broth for later.
  3. Slice the mushrooms in ½ “ rings.
  4. In a large pot, melt the butter and add the onions. Saute over medium heat.
  5. Add in rice and cook for 5 minutes, stirring constantly until rice is sufficiently toasted (golden brown)
  6. Add in garlic and sprinkle with salt and pepper.
  7. Add mushroom broth and stir simmer until broth has absorbed. Add in ½ cup of broth and again cook down. Continue this process until you have used all the broth
  8. Blanch or grill the asparagus until stalks are bright green and still have a bit of crunch to them. Chop into 1-inch pieces and stir into the risotto along with the mushrooms..
  9. Add cream, cheese, and truffle salt.

SERVING SUGGESTIONS:

Scoop entree-sized portions into deep bowls or under your entree (try this vanilla saffron red snapper), top with fried sage or a drizzle of reduced balsamic vinegar.

I can't get enough of morel mushrooms. What other kinds of recipes would you like to see using these dainty little fungus delights? 





Kindi Lantz
Kindi Lantz

Author

Kindi Lantz discovered her love of cooking long before she could even reach the kitchen counters; her grandmother gave her access to nearly every ingredient in her kitchen for her (mostly inedible) experiments. Kindi’s culinary capabilities continued to grow even when she had reached her peak height at just under 5’. Her first job was as a Chef’s Assistant on her relatives’ farm at the age of 11. Throughout high school and college, she worked in a wide variety of restaurants—from American pub food to Japanese, Korean to Cajun, and down-home diners to Italian— and with each, she developed techniques and expanded her culinary expertise. For the better part of 10 years, Kindi managed and even took on part ownership of a gourmet catering company in the Portland, OR metro area—it was there, alongside some of the most talented chefs, planners, and entertainers, that Kindi’s passion developed the most. Kindi is obsessed with only using fresh and sustainably-sourced ingredients in the recipes she creates, which is what led her to SloFoodGroup!


Leave a comment

Comments will be approved before showing up.


Also in Our Blog

Saffron Buns with Persian Saffron
Saffron Buns Made with Persian Saffron

by Kindi Lantz October 18, 2018

Saffron buns are a holiday staple for many but the yellow color is often derived unnaturally, using food coloring. Yuck! Reut Chen shared her recipe for a gorgeous saffron bun using Persian Saffron Threads to infuse both color and unmatchable flavor to this slightly sweet comfort food!

View full article →

Easy Vanilla Cheesecake recipe
White Chocolate Vanilla Cheesecake Made with Tahitian Vanilla Beans

by Kindi Lantz October 11, 2018

Professional chefs tend to rave over our Tahitian Vanilla Beans. Reut Chen used them to develop this divine cheesecake recipe featuring white chocolate, almonds, and fresh berries (and she was sweet enough to share it with us)!

View full article →

Vegan Mushroom Mole with Vanilla
Healthy Vanilla Bean Recipes Series: Vanilla Scented Morel Mushroom Mole

by Kindi Lantz October 04, 2018

The final recipe in our series of healthy vanilla bean recipes, Vegan Vanilla Mushroom Mole combines the earthiness of morel mushrooms, fragrant vanilla, Ceylon cinnamon, poblano peppers, and traditional Mexican spices. It’s filled with antioxidants and is gluten free, low carb, vegan (so obviously dairy free, too), and,  nut free, so it will satisfy most dietary restrictions!

View full article →

Get a taste of what's next

Sign up and receive the latest on sales and new releases, and get a 10% coupon!