HomeRecipesCook Along with Chef Deniz: Spring Risotto of Asparagus, Morels and Fava Beans, Pecorino Romano
Cook Along with Chef Deniz: Spring Risotto of Asparagus, Morels and Fava Beans, Pecorino Romano
April 08, 2021
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Spring is most definitely in the air - you can tell by the seasonal allergies and the fresh asparagus arriving in the markets. Join us tonight as Chef Deniz takes you through a couple of his favourite preparations for fresh, local Asparagus.
Join us live in the Well Seasoned Kitchen and 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.
