Asparagus And Morel Risotto Recipe
Ingredients
- 5 cups water
- 1 cup dried morel mushrooms
- 1 ounce dried porcini mushrooms
- 2 large leeks, washed, greens and whites separated
- 4 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 cup arborio rice
- Juice from 1 lemon
- ½ cup dry white wine
- ½ pound asparagus, trimmed and sliced into ¼-inch pieces
- ½ cup grated parmesan
- Salt and pepper, to taste
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