Fresh Morel, Asparagus and Sweet-Pea Risotto

Preparation

1. Step 1

   Cook the asparagus in boiling, salted water until tender, about 10 minutes. Drain and refresh under cold running water. Cut diagonally into ¼-inch slices and set aside. Heat 1 tablespoon of butter in a medium skillet over medium heat. Add the mushrooms and saute until soft, about 10 minutes. Season with ¼ teaspoon of salt and pepper and set aside.

2. Step 2

   Bring the broth to a boil in a medium saucepan, reduce heat and keep at a low simmer. Meanwhile, in a large saucepan, heat 2 tablespoons of butter with the olive oil over medium-low heat. Add the shallots and garlic and saute until soft, about 5 minutes.

3. Step 3

   Stir in the rice with a wooden spoon, turning to coat well. Cook, stirring constantly, for 4 minutes. Stir in the wine, raise the heat to medium and cook until the wine is absorbed, about 1 minute.

4. Step 4

   Begin adding the broth ½ cup at a time, stirring constantly and adding more broth as it is absorbed by the rice. Adjust heat so rice and broth cook at a steady simmer. After about 15 minutes, the rice should be somewhat tender and some broth should be left.

5. Step 5

   Cook for another few minutes, adding more broth as needed, until the rice is al dente. Stir in the asparagus, the mushrooms, the peas, the chives and 1 tablespoon of butter. Season with 2 teaspoons of salt and pepper. Divide among 6 shallow bowls and garnish with the chervil. Serve immediately.