Creamy rice with morel mushrooms, white asparagus, and light parmesan cream with lemon and chives

Instructions

1. 1

   1. If using dried morels, rehydrate them in warm water for 20 minutes, drain, pat dry, and strain the soaking liquid through a fine filter to remove any grit. If using fresh morels, clean them carefully. Keep the vegetable stock hot in a saucepan over low heat.

2. 2

   2. In a wide skillet or shallow pot, heat the olive oil with 15 g (1 tbsp) of the butter over medium heat. Add the morels and sauté for 3 to 4 minutes until golden and fragrant. Add a pinch of salt and pepper, remove one-third for finishing, and set aside.

3. 3

   3. In the same pan, add the shallot and cook for 2 to 3 minutes until translucent. Add the garlic and stir for 30 seconds, without letting it burn.

4. 4

   4. Add the white asparagus and sauté for 3 minutes until glossy. Add the Arborio rice and toast it for 1 to 2 minutes, stirring to coat the grains in the fat.

5. 5

   5. Pour in the dry white wine and cook for 1 to 2 minutes until the alcohol has almost fully evaporated.

6. 6

   6. Add the hot stock gradually, about 1 cup or 240 ml at a time, stirring often and waiting until the rice has absorbed most of the liquid before adding more. Cook this way for 18 to 20 minutes, adjusting the amount of stock until the rice is creamy and the grains are tender with a slight firm core.

7. 7

   7. While the rice finishes cooking, make the light cream: in a small saucepan over low heat, combine the light cream with the grated parmesan, lemon zest, and 2 teaspoons lemon juice. Stir for 2 to 3 minutes until the cheese melts and the sauce is smooth. Do not let it boil vigorously.

8. 8

   8. When the rice is done, fold the sautéed morels back into the pan, along with the remaining butter and half of the chives. Stir gently to give it shine. Adjust with salt and black pepper.

9. 9

   9. Turn off the heat, let the rice rest for 1 minute, and add the light parmesan cream. Stir once more to combine while keeping a loose, creamy texture.

10. 10

    10. Serve immediately topped with the reserved morels, the remaining chives, a drizzle of olive oil, and, if desired, a little extra parmesan. If you want to warm the plates, do so in the oven at 175°F and 80°C for 3 to 4 minutes before serving.