Chef's Knife - Essential for chopping asparagus and other ingredients efficiently and safely.
Nonstick Skillet - Ideal for sautéing onions, garlic, and mushrooms that form the base of this dish without sticking.
Heavy-Bottomed Saucepan - Crucial for cooking risotto to achieve the perfect texture, even heat distribution helps avoid burning.
Ladle - A must-have for stirring risotto and serving the dish without spilling it.
Wooden Spoon - Another essential tool for stirring risotto and ensuring even cooking without scratching the pan's surface.
Measuring Cup - Useful for precisely measuring ingredients like rice and broth to maintain the dish's consistency.
Rice Cooker - Offers a quick and even cooking method for the risotto rice, ensuring perfectly al dente grains every time.
Blender - For making the morel ragout smooth by pureeing the mushrooms and other ingredients.
Asparagus Peeler - To remove the tough outer layer of asparagus before cooking, making them easier to eat and digest.
Digital Thermometer - Ensures the risotto rice is perfectly cooked to al dente by measuring its internal temperature accurately.
3/4 oz dried morel mushrooms (1 cup) or 1/4 lb fresh
6 1/2 cups reduced-sodium chicken broth (52 fl oz)
2 cups water
1 lb medium asparagus, trimmed and cut diagonally into 1-inch-long pieces (about 3 cups)
1/2 small onion, finely chopped (1/3 cup)
2 tablespoons olive oil
2 cups Arborio rice (about 13 oz)
1/2 cup dry white wine
2/3 cup finely grated Parmigiano-Reggiano (1 1/4 oz) plus additional for serving
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces
1 teaspoon finely chopped garlic
1/2 cup frozen baby peas
1 teaspoon finely grated fresh lemon zest
2 teaspoons chopped fresh chives
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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