By Nancy Caivano
3 tbsp olive oil
1 onion, chopped
4 cloves garlic, chopped (or 2 tsp jar chopped garlic)
1 lb fresh morel mushrooms, sliced
3 Granny Smith apples, peeled and thinly sliced
1 tsp cracked black pepper
2 cups Arborio rice
1/2 cup Calvados (apple liqueur—if you can't find
Calvados, substitute brandy)
4 cups simmering chicken stock
1/2 lb asparagus, tough ends trimmed,
cut into 1" pieces and steamed 5 minutes
3 tbsp butter
1/2 cup grated Parmesan cheese
2 tbsp parsley, chopped
2 tbsp thyme, finely chopped
Salt to taste
In a large saucepan, heat olive oil over medium-high heat. Add onion, garlic, morels, apples and black pepper. Cook until apples begin to brown. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add Calvados, stirring constantly, and let totally evaporate. When Calvados is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add asparagus.
After last addition of stock is absorbed, remove from heat, and stir in butter, Parmesan, parsley and thyme. Season with salt and serve immediately.
If you cannot find fresh morels, you can substitute either dried morels, or you can use another mushroom variety. Portobello or shiitake would work well.
This page created June 2000
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