Add the Pinot Noir, dried cherries, and sugar to a sauce pan.  Mix the corn starch with a little bit of wine before adding it to the pan to avoid any lumps.  Over medium heat allow the pan to simmer for about 10 minutes until the liquid has reduced down to about 1 cup.  Swirl in 1 tbs butter and serve warm.

Cut a thin slice off the bottom of each potato.  This will keep it from rolling.  Then cut each potato crosswise into 1/8 inch slices, cutting only about ¾ of the way through – leaving the potato intact.

In a small bowl add some olive oil, rosemary, salt and pepper.  Dip each potato into the bowl, working the mixture in between the slices of each potato.  Place the seasoned potatoes on a sheet tray with the sliced side facing up.  Sprinkle with additional rosemary, salt and pepper.  Bake for about 30-40 minutes or until the potatoes are golden brown.

Preheat oven to 350 degrees.

In a large mixing bowl, add the sliced potatoes, cream, salt, pepper and about 2 1/2 cups of the Gruyere. Mix well, set aside.

In a medium saute pan, add the butter, olive oil and sliced leeks and saute over medium heat till the leeks begin to soften, about 4-5 minutes. Transfer the leeks to the mixing bowl with the potatoes. Mix well.

Butter the inside of your favorite casserole dish. Add the potato mixture to the dish and using a spatula smooth out the top. Sprinkle the remaining 1/2 cup of cheese on top of the gratin and place it in the oven.

Bake for about 1 hour and 15 minutes until the top is golden brown and the potatoes are well cooked. Let set for 15-20 minutes before serving to allow it to firm up a bit before slicing.

NOTE: this gratin can be cooked ahead days in advance and simply reheated at 350 degrees for about 30 minutes.

Break off the tough end of each asparagus.  Cut off the tips of each stalk, and set the tips aside.  Cut the stalks crosswise into 1/4 circular slices.   

In a small saucepan, bring 5 cups of chicken broth to a simmer over medium-low heat.

In a separate soup pot or dutch oven, heat 2 tbs of olive oil over medium heat.  Add 1/2 cup of shallots and saute until the shallots are translucent, about 2-3 minutes.  Add the arborio rice and continue to stir for a couple minutes, until the rice starts to crackle and pop.  Add 3/4 cup white wine and stir until most of the liquid has absorbed.

At this point ladle in about 3/4 cup chicken broth and adjust the heat so that the pot is at a low boil.  Continue to stir the rice as it absorbs the chicken broth.  Once the rice has absorbed most of the chicken broth and you can drag your spoon through the rice and still see the bottom of the pan, then add another 3/4 cup chicken broth.  Repeat this process, stirring and adding more chicken broth as it absorbs the broth until you have about 1 cup of broth remaining in the saucepan.

(At this point, if you are planning to serve the risotto right away, you can proceed with the recipe below.  If however, you are entertaining and making this in advance, you can turn off the heat at this point, move the pot off the heat, cover and let this sit until you are ready to finish the risotto.)

Over medium heat, add the sliced asparagus stalks and the final 1 cup of chicken broth.  Stir and bring to a gentle simmer.  Continue to stir until most of the chicken broth has been absorbed.  Add the Parmigiano Reggiano, 1 tsp salt, 1/2 tsp pepper and 3 tbs of butter.  Stir vigorously to combine.  Cover and set aside off the heat.

In a small saute pan, add 3 tbs butter, the asparagus tips, the morels or store bought wild mushrooms and a sprinkle of salt.  Saute over medium heat for a couple minutes until the asparagus tips are bright green and the mushrooms have softened, about 2-3 minutes.

Serve the risotto in bowls and top with the sauteed asparagus tips and morel mushrooms.