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Other than cooking the rice until it’s nice and creamy, all that’s left is to sauté your reconstituted mushrooms and stir them and the blanched vegetables into the pan This risotto is bright and springy but still rib-sticking and filling—perfect for the occasional drizzly day in May SERVES 4 TO 6 8 ounces asparagus (white, green, or purple or a combination thereof), ends trimmed, stalks cut into 1inch segments, tips reserved separately 8 ounces sugar snap peas, cut into ½-inch segments on the bias 8 ounces shelled fresh fava beans (still in their skins) 8 ounces baby zucchini, split lengthwise in half 2 ounces dried morel or porcini mushrooms 1½ cups (about 13½ ounces) risotto-style rice (see Note, here) ¼ cup extra-virgin olive oil 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 2 small shallots, finely minced (about 2 tablespoons) 1 cup dry white wine (optional—can be replaced with extra blanching water) Kosher salt and freshly ground black pepper ¼ cup fresh parsley leaves, finely chopped 2 teaspoons grated zest and 1 tablespoon juice from 1 lemon Bring 2 quarts lightly salted water to a boil in a medium pot Prepare an ice bath Working with one vegetable at a time, blanch the asparagus stalks, asparagus tips, snap peas, fava beans, and zucchini until just tender, to minutes (taste as they cook to confirm doneness) Transfer to the ice bath to stop the cooking, then drain them all and transfer to a bowl Reserve the blanching water Carefully peel the skins off the fava beans Set the vegetables aside Add the mushrooms to a microwave-safe bowl and cover with 4 cups of the vegetable blanching water (reserve an additional 1 cup water if not using wine, and discard the rest) Microwave on high until just starting to simmer, about minutes Let steep for 10 minutes, then remove the mushrooms and carefully dry with paper towels Reserve the mushroom liquid Combine the rice and mushroom liquid in a large bowl ... blanch the asparagus stalks, asparagus tips, snap peas, fava beans, and zucchini until just tender, to minutes (taste as they cook to confirm doneness) Transfer to the ice bath to stop the cooking, ... bath to stop the cooking, then drain them all and transfer to a bowl Reserve the blanching water Carefully peel the skins off the fava beans Set the vegetables aside Add the mushrooms to a microwave-safe bowl and cover...1ẵ cups (about 13ẵ ounces) risotto-style rice (see Note, here) ẳ cup extra-virgin olive oil 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 2 small shallots, finely minced (about 2 tablespoons)
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