Morel Mushroom & Asparagus Risotto

•  5 cups water
• 1 cup dried morel mushrooms
• 2 large handfuls of garlic chives
• 4 T butter
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1 T lemon juice
• 1/2 cup dry white wine
• 1/2 lb asparagus, chopped
• 1/2 cup grated Parmesan or Romano cheese
• salt & pepper to taste

In a large saucepan, simmer the morel mushrooms and garlic chives in the 5 cups of water for 10-15 minutes. Strain the mushroom broth into a bowl, and reserve the mushrooms. Chop the mushrooms, and discard the garlic chives. 

In the saucepan, brown the butter, garlic, and rice. When lightly browned, deglaze with the lemon juice and white wine, and begin adding a cup of the broth at a time. After each cup, stir and wait for the rice to absorb the liquid before adding the next cup. When about halfway through adding the liquid, add the asparagus. When the rice is fully cooked and all the broth has been added, remove from heat and fold in the cheese and morel mushrooms. Salt and pepper as desired.

Makes approximately 4 servings.