Mushroom Asparagus Risotto
Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. This asparagus mushroom risotto is the perfect way to enjoy these two flavorful ingredients together.
chicken stock
3 ½
cups
olive oil, or more to taste, divided
¼
cup
unsalted butter, divided
¼
cup
asparagus, cut into 1-inch pieces on the bias
½
pound
fresh morel mushrooms, halved
⅓
pound
shallot, minced
1
Arborio rice
1
cup
dry white wine
¼
cup
fresh thyme leaves
1
teaspoon
freshly grated Parmigiano-Reggiano cheese, or to taste
⅓
cup
finely chopped fresh parsley
1
tablespoon
salt and ground black pepper to taste
high-quality balsamic vinegar (Optional)
1 ½
tablespoons
 Place chicken stock in a small saucepan over medium heat; bring to a simmer.
  Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; sauté until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
  Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
  Pour 1/4 cup simmering stock over rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue cooking until flavors combine, about 3 minutes more.
  Remove rice from heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.
