Pork & Apple Bites

Michigan Spring Morel Risotto

Recipe courtesy of Chef James Kokenyesdi, Michigan Chefs De Cuisine



  • 2 Tbs. unsalted butter
  • 1 cup trimmed and roughly chopped ramps or onions
  • 1 bunch asparagus spears cut on bias (1 inch)
  • 3 cups morel mushrooms
  • 4 oz Butter
  • 2 cups chopped onion
  • 1 tsp. kosher salt
  • 2 cups short grain could use standard Arborio rice or wheat berries, barley or farro
  • 2 qt broth
  • 1 tablespoon of balsamic or tarragon vinegar
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 to 3 Tbs. chopped fresh flat-leaf parsley, tarragon or fresh herbs


  1. In a medium sauté pan, heat the butter until foaming, then add the ramps and Mushrooms and sauté until softened, about 2 minutes. Add the asparagus and sauté another 1 to 2 minutes. Set aside.
  2. Heat the butter over medium heat in a straight sided fry pan.
  3. Add the onion and 1/2 tsp. salt cook until translucent.
  4. Add the rice to the pan and raise the heat to medium. Cook, stirring constantly, to coat the rice with the oil, about 3 minutes. Add Vinegar and ladle in 1-1/2 to 2 cups broth to barely cover the rice and stir constantly. Add another 1/2 tsp. salt, adjust the heat to maintain a gentle simmer, and keep stirring. When all the liquid has been absorbed, ladle in another cup of broth, again stirring until it’s all absorbed. Continue adding broth in 1-cup increments, always stirring, until the rice is nearly but not fully al dente; this is usually 12 to 16 minutes after the first addition of liquid.
  5. Stir in Parmesan and peas then garnish with parsley or desired herbs.
  6. When the risotto is a few minutes away from al dente, stir in the sautéed ramps Morels and asparagus. After you’ve added 5 cups of liquid, (16 to 20 minutes from the first liquid addition), taste the rice to determine if it’s al dente and pleasantly creamy. If it is, remove it immediately from the heat. Serve warm.



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