Asparagus and Morel Risotto

Place chicken stock in a small saucepan over medium heat; bring to a simmer.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender about 4 minutes. Transfer to a plate with any accumulated juices.

Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened about 1 minute. Stir in arborio rice and cook until it starts to toast about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.

Pour 1/4 cup of the simmering stock over the rice. Cook stirring constantly until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine about 3 minutes more.

Remove rice from the heat. Stir in remaining 2 tablespoons butter Parmigiano-Reggiano cheese and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.