Recipes, Recipes - Pinot Noir

Asparagus & Morel Risotto

Serves 4 as a main course or 6 as a first course or side dish.

Asparagus is always challenging to pair with wine, but in this case, the earthiness of the mushrooms and the cheese help to balance the flavors and make this a great match with Big Fire Pinot Noir — especially when served alongside grilled salmon or roasted chicken.

4 cups homemade chicken or vegetable broth, or canned broth
1 tablespoon plus 1 teaspoon butter
2 teaspoons olive oil
1 medium onion, finely chopped
2 tablespoons minced fresh thyme
2 tablespoons minced fresh chives
salt & fresh pepper to taste
1/4 pound fresh asparagus, ends trimmed, peeled, and cut on the diagonal into 1-inch pieces
6 ounces fresh morels, stems trimmed, caps left whole if very small or cut into thick slices if large, or another variety of wild mushrooms, thickly sliced
1 and 1/2 cups Arborio rice
1/4 cup dry white wine
2 tablespoons heavy cream
1 and 1/2 cups freshly grated Parmesan cheese

Pour the broth into the saucepan and warm over low heat.

In a medium sized saucepan, heat 1 tablespoon butter and 1 teaspoon of olive oil over medium-low heat. Add the onion and cook, stirring occasionally, for about 5 minutes until pale gold and just tender. Add half the thyme and chives and a dash of salt and pepper and cook for just 10 seconds. Add asparagus and a little more than half of the morels and cook, stirring frequently for 5 minutes. Add the rice and cook for 2 minutes, stirring well to coat grains. Raise the heat to high and add the wine, simmer 1 minute. Reduce the heat to low and gradually add the warm stock, 1 cup at a time, stirring frequently. Do not add more stock until the rice has already absorbed the stock in the pan.

After adding the fourth, and final, cup of stock, let the risotto simmer, stirring occasionally. Meanwhile, in a small skillet, heat the remaining teaspoon of butter and of oil over medium heat. Add the remaining morels, thyme, and chives and a generous dash of salt and pepper, and saute, stirring occasionally for 2 minutes. Raise the heat to high and add the cream, if using. Simmer for about 2 minutes, or until the cream is almost thick enough to coat a spoon. Add the sauteed mushroom mixture to the risotto and cook, stirring, until the rice has absorbed almost all the stock and is tender. Remove from the heat (the risotto will still be moist and absorbing the liquid) and taste for seasoning. Gently stir in 1 cup of the grated cheese and serve hot, with the remaining cheese on the side.