Asparagus Risotto with Morels & Pecorino Romano
New Zealand wine pairs perfectly with the best that spring has to offer: white asparagus, fresh morels, and a creamy risotto with brown butter and freshly grated Pecorino Romano. The Chardonnay Sea from Elephant Hill in Hawke’s Bay brings saltiness, creaminess, and nutty depth—exactly what this dish calls for.
Equipment
- 1 Großer Topf für den Spargelfond
- 1 Sparschäler
- 1 Weiter, schwerer Topf oder Sauteuse für das Risotto
- 1 Kleiner Topf zum Warmhalten des Fonds
- 1 Pfanne für die Morcheln
- 1 Feinsieb
- 1 Käsereibe
Ingredients
FOR THE ASPARAGUS STOCK AND ASPARAGUS:
- 600 g white asparagus
- 1 teaspoon of salt
- 1 tablespoons of sugar
- 1 tbsp butter
- 1 A slice of lemon
FOR THE MORELS:
- 120 g fresh morels Alternatively: 25 g dried morels, soaked in warm water for 30 minutes
- 1 tablespoon of butter
- 1 small shallot finely diced
- 1 A sprig of fresh thyme
- Salt white pepper
FOR THE RISOTTO:
- 180 g Carnaroli- oder Arborio-Reis
- 2 shallots finely diced
- 1 garlic clove finely chopped
- 2 Tablespoon of olive oil
- 100 ml dry white wine e.g., a sip of Sea Chardonnay
- 700 –800 ml warm asparagus stock top up with vegetable broth if necessary
- 40 g cold butter in pieces
- 80 g Pecorino Romano freshly grated
- Salt white pepper
Instructions
PREPARATION:
- Peel the asparagus, snap off the woody ends, and set them aside. Simmer the peels and ends in plenty of salted water with sugar, butter, and a slice of lemon for 20 minutes—this will create the stock. Strain the stock through a fine-mesh sieve and keep it warm.
- Cut the asparagus spears into 4–5 cm pieces. Set the tips aside separately.
- Cut fresh morels in half and clean them thoroughly (if necessary, rinse them briefly in salted water and drain). For dried morels: Strain the soaking water through a fine-mesh sieve and add it to the stock.
FOR THE MORELS:
- Melt the butter in a skillet over medium heat. Sauté the diced shallots until translucent. Add the morels and thyme sprig and sauté for 4–5 minutes over medium heat until they release their aroma. Season with salt and white pepper. Remove the thyme sprig. Set aside.
FOR THE RISOTTO:
- Heat the olive oil in a sauté pan. Sauté the shallots and garlic over medium heat until translucent, but do not brown them.
- Add the risotto rice and sauté for 1–2 minutes, stirring constantly, until the grains become translucent.
- Deglaze with the white wine and let it reduce completely.
- Add the warm asparagus stock one ladleful at a time: only add the next ladleful once the previous one has been completely absorbed. Cook for 18–20 minutes, stirring frequently. The risotto should be slightly creamy at the end—all'onda, as the Italians say.
- In the last 5 minutes, stir in the asparagus pieces (except for the tips) and cook them along with the rest.
- Add the asparagus tips during the last 2 minutes.
MANTECATURA:
- Remove the pot from the stove. Stir in the cold butter, cut into pieces, and half of the grated Pecorino. Stir vigorously until the risotto is creamy and thickened. Season to taste with salt and white pepper.
SERVE:
- Spoon the risotto onto preheated, deep plates. Pile the sautéed morels in the center. Grate the remaining Pecorino over the top. Serve immediately—risotto won’t wait.
- Serve the Kumeu River Chardonnay at 11–12 °C; remove it from the refrigerator just before pouring.
SIDE DISHES:
- Fresh ciabatta or focaccia for dipping
- A glass of Sea Chardonnay – not an optional extra
Nutrition
Calories: 610kcalCarbohydrates: 18gProtein: 69gFat: 28g
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