- 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.