Cook Along with Chef Deniz: Spring Risotto of Asparagus, Morels and Fava Beans, Pecorino Romano

Spring Risotto of Asparagus, Morels and Fava Beans, Pecorino Romano

By Chef Deniz Tarakcioglu

April 8th, 2021

Ingredients:

• 200g fresh morel mushrooms, or 100g dried, rehydrated in hot water
• 5 stalks of asparagus, finely part cut off and sliced in to 2” sticks
• 40mL fresh fava beans, shelled, blanched and skin removed
• 3 shallots, fine diced
• 4 cloves, minced
• 250mL arborio rice
• 15mL dried morel powder
• 5 sprigs of thyme
• 1 larger sprig of rosemary
• 750mL vegetable stock
• 100mL butter
• 30mL fine sherry vinegar
• 100mL white wine
• 50mL pecorino romano, grated
• 10mL chives, diced fine

Instructions:

• In a 12” heavy pan toast the rice dry until fragrant about 2 minutes on medium heat. Reserve to the side. Melt 50mL of butter in the same skillet, add shallots, thyme, rosemary, garlic and cook until translucent. Add the morel mushrooms, sauté further 2 minutes, season with salt. Deglaze the pan with sherry vinegar, cook dry, and repeat the same process with white wine. Add the rice, morel powder and 250mL hot stock and simmer on medium high heat. Once the rice kernels are visible, gradually add 50mL stock at a time, stirring the whole time, ideally. Once the rice is tender to the tooth, but still with a great bite add asparagus, fava beans and pecorino romano. Correct seasoning and garnish with chives.