The Prague Post
August 28th, 2008
Endowment Fund     Business Listings ONLINE      Reservations      Classifieds    Subscriptions
Hotel Prague Centre

Home » Archives » Night & Day

Seasonal delicacy

Morels add a regal touch to this tasty risotto

April 26th, 2006 issue

Ordinary ingredients are transformed into a special dish in this spring combination.

From the chef

Jiří Štift

Spring is a time for renewal, a period when many of us seek out the fresh, healthy fruits and vegetables available this time of the year. As the executive chef at the Radisson SAS Alcron Hotel, I recommend that you use seasonal products in cooking, not just during spring, but throughout the entire year.

Asparagus is one of the vegetables I use frequently in my spring menus. What many don't know, however, is that asparagus has had a long, interesting history. Its been eaten for over 2,000 years and was considered a delicacy by the Egyptians. For the Greeks and Romans, it was an aphrodisiac.

To honor asparagus season, I've created many dishes featuring this vegetable, including this morel risotto with asparagus. When asparagus and risotto are combined with morels, also called "the king of mushrooms," it creates a contemporary delicacy.

Jiří Štift is executive chef at Alcron, Štěpánská 40, Prague 1–New Town (inside the Radisson SAS Alcron hotel). Tel. 222 820 038.

MOREL RISOTTO WITH GREEN ASPARAGUS(Serves five)
Ingredients
    Asparagus
  • 12 stalks green asparagus
  • Fresh butter (to taste)
  • Salt (to taste)
  • Cube of vegetable stock
    • Morel Risotto
  • 100 grams (3.5 ounces) fresh morels
  • 1 cup Vialone Nano risotto rice
  • 1 deciliter white wine
  • 3 deciliters chicken stock
  • 1 deciliter cream
  • Fresh butter (to taste)
  • Chopped shallot
  • Garlic (to taste)
  • Fresh thyme (to taste)
  • 80 grams grated Parmesan cheese
  • Salt and pepper to taste
 Preparation
  • Rinse the asparagus, then blanch it in salted boiling water until crisp. The blanching time will depend on the size of the asparagus. Cool the asparagus in ice water to keep the green color. Before serving, briefly reheat the asparagus in the vegetable stock with a bit of butter. Season with salt to taste.
  • To make the risotto, in a medium-size pan, sauté the chopped shallot and garlic in fresh butter. Add a bit of fresh thyme and the sliced morels and sauté for two minutes. Next, add the rice to the pan and sauté for one more minute. Pour in the white wine, reduce the heat and simmer until the rice absorbs all the liquid.
  • Since the ultimate goal is for the rice to be cooked al dente, firm but not soft, you may need to add more stock and simmer again until all of it is absorbed. If the rice is not yet al dente, continue adding and simmering the stock until it is just right. Just before serving, add the cream and grated Parmesan cheese and add salt and pepper to taste.


Other articles in Night & Day (26/04/2006):

Browse the Current Issue

If you enjoyed this article, why don't you subscribe to the print version!
We accept secure online transactions provided by PayPal and Moneybookers

Be the first to add a comment!


Full Name: *
City: *
E-mail: **
This comment can be published in the print version of The Prague Post
Enter the text on the right:
 visual captcha
Comment: *
* Required field. In order to be approved for display, comments must have a first and last name and a city.
** E-mails are required and will only be used for internal purposes.
Most e-mailed articles
Related articles

Most visited in Business Listings

Provokator
Hotel booking
The Prague Post Online contains a selection of articles that have been printed in
The Prague Post, a weekly newspaper published in the Czech Republic.
To subscribe to the print paper, click here.
Unauthorized reproduction is strictly prohibited.