Baked Risotto with Morels and Asparagus
Ingredients
- 2 tablespoons unsalted butter plus 1 tablespoon
- 1 1/4 cups carnirola rice
- 1/2 cup dry white wine
- 3 cups chicken stock, hot
- 1 1/2 cups 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 cup manchego cheese, grated
- Kosher salt and fresh ground white pepper
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