Name: Risotto with Asparagus and Morel Ragoût
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 4 main-course servings
Ingredients: 3/4 oz dried morel mushrooms (1 cup) or 1/4 lb fresh; 6 1/2 cups reduced-sodium chicken broth (52 fl oz); 2 cups water; 1 lb medium asparagus, trimmed and cut diagonally into 1-inch-long pieces (about 3 cups); 1/2 small onion, finely chopped (1/3 cup); 2 tablespoons olive oil; 2 cups Arborio rice (about 13 oz); 1/2 cup dry white wine; 2/3 cup finely grated Parmigiano-Reggiano (1 1/4 oz) plus additional for serving; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces; 1 teaspoon finely chopped garlic; 1/2 cup frozen baby peas; 1 teaspoon finely grated fresh lemon zest; 2 teaspoons chopped fresh chives

Image may contain Plant Food Vegetable Meal Dish and Produce

Risotto with Asparagus and Morel RagoûtRomulo Yanes

This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice and then spooned over it in a rich ragout.

Cooks' note:

Dried morels can be soaked and patted dry 1 day ahead and chilled, covered.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Crème Anglaise

The silky French vanilla sauce that goes with everything.