Morel Mushroom Asparagus Risotto

Begin by heating the chicken stock in a small saucepan over medium heat, allowing it to reach a gentle simmer.

Next, melt 2 tablespoons of olive oil and 1 tablespoon of butter in a large saucepan over medium-high heat, stirring until the butter starts to foam. Add the asparagus and morel mushrooms, then sauté for approximately 4 minutes or until they're tender. Transfer the mixture to a plate, reserving any juices that accumulate.

Subsequently, heat an additional 2 tablespoons of olive oil and 1 tablespoon of butter in the same saucepan. Add a shallot, then cook and stir until it becomes soft, taking about 1 minute to achieve this. Stir in the Arborio rice and cook until it starts to brown, about 1 minute passing.

Now, pour in some wine and cook until the liquid has evaporated. Stir in some thyme to add depth to your dish.

Add 1/4 cup of the simmering stock to the rice, stirring constantly as it absorbs. Continue this process with the remaining stock until your Arborio rice is tender yet still retains a slight firmness, taking around 12 minutes to complete.

Combine the cooked rice with the sautéed asparagus and mushrooms, along with their accumulated juices. Continue cooking until all flavors have melded together, approximately 3 minutes more.

Finally, remove the rice from heat and stir in the remaining 2 tablespoons of butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper to taste. Garnish your dish with balsamic vinegar and a drizzle of olive oil before serving.