Baked Risotto with Morels and Asparagus

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  • 2 tablespoons unsalted butter plus 1 tablespoon
  • 1 1/4 cups carnirola rice
  • 1/2 cup dry white wine
  • 3 cups chicken stock, hot
  • 1 1/2 cups morels, rinsed of grit and dried, rough chop
  • 1/2 pound thin asparagus, cut into 1/2 inch pieces
  • 1 tablespoon fresh garlic, minced
  • 1/3 cup heavy cream
  • 3/4 cup manchego cheese, grated
  • Kosher salt and fresh ground white pepper


  1. First check the date on your rice, mine is always out of date. If its over a year throw it out and go get in your car and get new rice. Preheat the oven to 400 degrees.
  2. You need a tight fitting lid for your saute pan. Place a 12 inch nonstick saute pan over high heat.
  3. Add the butter and when it stops bubbling and just takes on a little brown add the rice. Stir to coat each grain with the butter.
  4. Add the chopped mushrooms and garlic. Stir and once the garlic becomes fragrant add the white wine. Let it reduce and burn off the alcohol. Then add the stock
  5. Bring the stock to a boil, cover the pan and place it into the oven. Set a timer for 15 minutes.
  6. When there is about 4 minutes cooking time left place a small saute pan over high heat. Add the remaining table of butter and saute the asparagus until tender.
  7. Remember the saute pan is hot so you will want a dry towel or oven mit in hand. Remove the saute pan from the oven and place over medium heat. Stir in the cheese, asparagus and cream. Taste and adjust the seasoning with salt and white pepper. Serve immediately.


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