Morel mushroom, wood asparagus and yellow wine risotto
The yellow wine : A wine the people of Jura are proud of! Made exclusively with Savagnin grapes, it has aromas of walnut, hazelnut, curry and almond. It is ideal for cooking yet also goes perfectly with a cheese platter. One of tis most distinctive features is its 62cl bottl, called a "Clavelin".
- 450g risotto rice
- 2 white onions
- 1l chicken stock
- 10cl yellow wine
- 30g cold butter, diced
- 50g dried Morel mushrooms
- 100g parmesan, grated
- Salt and pepper
- Olive oil
- 1 bunch wild asparagus (if not a bunch of green asparagus)
Soak the morels in water for 15min. Drain, but keep the water for your risotto.
Peel and dice the onions. In a frying pan, sweat half the onions in a little olive oil. Cook for a few minutes.
Add the rice and mix for 2min over high heat until pearly. Stir in the yellow wine. Mix well. Add the moerl water and mix again.
Once the liquid is absorbed, stir in the hot broth in small doses until it no longer absorbs.
Meanwhile, sauté the rest of the onion in a frying pan with a little olive oil. Add the morels. Season with salt and pepper and cook for a few minutes.
Cook the wild asparagus in a pot of boiling salted water for 3min. Drain and set aside.
After 17min, when te rice is still al dente, turn off the heat and and the diced butter and grated Parmesan.
Let rest for 2min. Mix 3/4 of the morels with the risotto, keep the rest for dressing.
Put a portion of risotto on each plate then add some morels and wild asparagus. Serve right away!
Recipe made by Mégane Arderighi (MegAndCook) with the yellow wine selected by Aurore from Sherpa Prémanon.