Risotto with Crawfish, Oyster Mushrooms, Morels and Asparagus

jfolse.com

Ancestry Tours

1 lb crawfish tails

10 asparagus spears

6 cups chicken stock

10 tbsps plus 4 tsps extra-virgin olive oil

8 to 10 morels, sliced crosswise

4 shallots, minced

2 cups (6 oz) oyster mushrooms, stemmed

2 cups Arborio rice

½ cup dry white wine

2 garlic cloves, minced

2 tbsps unsalted butter

1 jalapeño chili, seeded and finely chopped

½ cup fresh, flat-leaf Italian parsley, minced

1 tbsp Parmesan cheese, grated

kosher salt and freshly ground black pepper to taste

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