Baked Risotto with Morels and Asparagus

By • March 16, 2010 • 6 Comments



Author Notes: I saw somebody cook polenta this way once. I got to thinking one of the reasons I don't like cooking risotto is I like to serve it as a starter. Twenty minutes of stirring pretty much commits you to that dish and I would rather be having a glass of wine with my guests while attending the entree. In steps the nonstick skillet. Although I don't like them they do have their place. I also have a baking stone that never leaves the oven and I set the pan on the stone. So you may need to add a minute or two to the cooking time if you don't have a stone. I actually think I like this method best of all I have tried, the risotto is creamy and juicy and ready to soak up the cream and cheese. Ideal risotto to me has a thickened sauce that just creeps from the edge of the rice and rice that will just start flatten out on the plate not just stay in a mound. I blanched a couple of stalks of asparagus for the garnish and pulled aside some whole cooked morels for the same purpose. thirschfeld

Serves 6

  • 2 tablespoons unsalted butter plus 1 tablespoon
  • 1 1/4 cup carnirola rice
  • 1/2 cup dry white wine
  • 3 cups chicken stock, hot
  • 1 1/2 cup morels, rinsed of grit and dried, rough chop
  • 1/2 pound thin asparagus, cut into 1/2 inch pieces
  • 1 tablespoon fresh garlic, minced
  • 1/3 cup heavy cream
  • 3/4 cups manchego cheese, grated
  • Kosher salt and fresh ground white pepper
  1. First check the date on your rice, mine is always out of date. If its over a year throw it out and go get in your car and get new rice. Preheat the oven to 400 degrees.
  2. You need a tight fitting lid for your saute pan. Place a 12 inch nonstick saute pan over high heat.
  3. Add the butter and when it stops bubbling and just takes on a little brown add the rice. Stir to coat each grain with the butter.
  4. Add the chopped mushrooms and garlic. Stir and once the garlic becomes fragrant add the white wine. Let it reduce and burn off the alcohol. Then add the stock
  5. Bring the stock to a boil, cover the pan and place it into the oven. Set a timer for 15 minutes.
  6. When there is about 4 minutes cooking time left place a small saute pan over high heat. Add the remaining table of butter and saute the asparagus until tender.
  7. Remember the saute pan is hot so you will want a dry towel or oven mit in hand. Remove the saute pan from the oven and place over medium heat. Stir in the cheese, asparagus and cream. Taste and adjust the seasoning with salt and white pepper. Serve immediately.

Tags: savory

Comments (6) Questions (0)

Default-small
Default-small
Default-small

about 2 years ago Incognito

Thank you for this wonderful recipe! We had the good fortune to have both fresh morels and freshly picked asparagus on hand and the Food52 search engine produced your recipe. An extra bonus was leaning a new technique! We loved the texture of the rice and no we do not miss all of the stirring risotto usually requires. Although forewarned, I did manage to burn my wrist on the saute pan handle (I forgot it was hot!) Your recipes are always so interesting...thanks for sharing them.

Monkeys

over 4 years ago monkeymom

hello thirschfeld! Thank you for this recipe - it was delicious. How nice to come home from a long day and get such an elegant dinner on the table so quickly. Cooking it in the oven freed up my time to fix the rest of the meal and, dang it, relax! I used the oven roasted chicken stock and had to sub shiitake for morels. I no long fear making risotto, even on a weeknight.

Bav_photo

over 4 years ago Margy@hidethecheese

I will definitely try this and see how it compares to my pressure cooker technique. I LOVE morels, and one of my best days I found one growing in the mulch in my yard.

Monkeys

over 4 years ago monkeymom

Awesome. I look forward to not stirring!

Profile

over 4 years ago Furey and the Feast

This recipe has been inserted to top of my to-do list for next week. I am super excited at the idea that one can make risotto and not have to slave over it the whole time.

Picture_2

over 4 years ago NakedBeet

I think I saw Martha Stewart do an oven risotto version once and could never find the recipe for it. Nice to have this as an alternative to the stirring! ; )