I was on a quest to find some early rhubarb the other day when I walked into Volante Farms in Needham. Sadly, there wasn’t a reddish pink stalk to be found, but, wait, are those morels????

Spring has truly sprung!

Morels are mushrooms (for you fungi-challenged), a tasty gourmet delicacy shaped like little honeycombed cone heads. I’d point out that they do resemble something else, but my sainted mother reads this…

Anyway, the sought-after mushroom pairs well with its springtime cohorts, asparagus and leeks, so — in my mind — dinner was nearly ready.

I chose to do a risotto that seemed a little fancy pants for a weekday night, but there was that unopened box of short-grained Carnaroli rice in the cupboard. (Mine through your cupboards periodically, it’s amazing what you’ll unearth.)

Canned, low-sodium chicken stock is fine to use here, but I had half of a rotisserie chicken in the fridge so I whipped up my own. I know it sounds obnoxious, but not only do I hate waste, the roto-chicken’s awkward plastic domed container takes up waaay too much space in the fridge.

I prepped the dish in the afternoon – blanched the asparagus, grated the cheese, zested and juiced a lemon, washed and sliced the leeks, washed and dried morels and made the stock. Trust me, cooking or baking is streamlined when there’s a mise en place.* Think like a chef, dammit!

Also, a cooking risotto isn’t a dish you can ignore for a few minutes to put laundry in the dryer or help with homework. It demands your undivided attention for 20 minutes or you may find yourself calling out for a pizza. Constant stirring is crucial. So plan accordingly.

Our one-pot dinner was creamy, cheesy, kind of woodsy and tasted of spring. Nutritionally speaking, it needed some protein, so the next time I make this risotto I’ll toss in some lump crabmeat or shrimp at the end or it will be downgraded to a side dish. Easter’s coming, folks…

Happy spring!

LEMONY RISOTTO WITH ASPARAGUS, MORELS AND LEEKS

5 c. low-sodium chicken stock (or veggie stock)

1 medium leek, washed and thinly sliced

4 T. unsalted butter, divided 2 T. extra virgin olive oil 1-1/4 c. short-grained rice (either Carnaroli or Arborio)

½ c. dry white wine

¾ lb. asparagus, trimmed, cut into 1-inch pieces and blanched

1 c. morels, washed, dried and trimmed (also may need to slice larger ones)

1 T. lemon zest

3 T. lemon juice

1 c. grated Parmesan cheese

Salt and pepper to taste

Bring broth to a simmer in a medium saucepan.

Cook leeks in 2 T. butter and olive oil in a large heavy saucepan or Dutch oven over medium heat, stirring occasionally for 5 minutes.

Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, still stirring constantly, until the liquid is absorbed.

Stir in ½ c. broth and briskly simmer, stirring, stirring, stirring, until it is absorbed. Continue adding broth, ½ c. at a time, allowing each cupful to be absorbed before adding the next.

When all of the broth is absorbed and rice is creamy and tender, stir in asparagus, morels and lemon zest.

Finally, add remaining 2 T. butter, cheese and salt and pepper to taste.

Serves 4 as a main course or 6 to 8 as a side dish.

© The Foodsmith, April 2014

* Mise en place is a French phrase which means “putting in place.” In professional kitchens, it’s referred to as just “mise.”  For exampe, at Flour Bakery + Cafe last summer, I was responsible for “mise-ing” the ingredients for brioche. That meant I had to crack a case of eggs, weigh out 22 pounds of butter, yada yada, you get the picture.

Tags: #asparagus, #leeks, #morels, #risotto, #spring, #volantefarms, easter