Risotto with Crawfish, Oyster Mushrooms, Morels and Asparagus
PREP TIME: 1 1/2 Hours


  • 1 lb crawfish tails
  • 10 asparagus spears
  • 6 cups chicken stock
  • 10 tbsps plus 4 tsps extra-virgin olive oil
  • 8 - 10 morels, sliced crosswise
  • 4 shallots, minced
  • 2 cups (6 oz) oyster mushrooms, stemmed
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 2 garlic cloves, minced
  • 2 tbsps unsalted butter
  • 1 jalapeño chili, seeded and finely chopped
  • 1/2 cup fresh, flat-leaf Italian parsley, minced
  • 1 tbsp Parmesan cheese, grated
  • kosher salt and freshly ground black pepper to taste

Peel the asparagus spears and trim 1 inch from the ends. In a saucepan, simmer the asparagus ends in chicken stock for 30 minutes. Set aside. Bring a large pot of salted water to a boil and cook the asparagus spears for 2 - 3 minutes, or until crisp-tender. Drain and chop into 1/4-inch-thick slices, saving the tips for garnish. Set aside. In a saucepan heat 4 tbsps of the olive oil over high heat. Add morels and sauté. Add 1/2 the shallots and sauté for about 2 minutes. Add the oyster mushrooms and sauté 2 - 3 minutes. Season with kosher salt and a pinch of pepper. Set aside. In a medium saucepan, heat 6 tbsps of olive oil over medium high heat and sauté the remaining chopped shallots until translucent, about 3 minutes. Add rice to the pan and stir until it is opaque. Add wine, garlic, 1/2 cup stock and kosher salt to taste and stir until the stock is absorbed. Continue pouring in the stock in 1/2 cup increments and stirring until all of it has been absorbed, about 15 minutes. In a medium saucepan over low heat, combine the remaining 4 tsps of olive oil, butter, risotto, jalapeño and salt to taste. Add the oyster mushrooms, morels and shallots and stir until heated through. Add parsley and asparagus slices last or the vegetables will lose their flavor. Add crawfish tails and Parmesan cheese and remove from heat immediately. Serve the risotto in shallow soup bowls, leveling the mound on each plate with a wooden spoon. Garnish with asparagus tips.

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