Posted by: inyomouth | April 30, 2010

Asparagus, Artichoke and Shiitake Risotto

In preparation for next year in Italy, we chose an Italian-inspired recipe from SmittenKitchen.

By slowly adding liquid to the rice, you end up with a creamy dish that sets off the  subtle, sophisticated flavors.


5 cups chicken broth (40 fl ounces)
1 cup water
1 can asparagus
1 tablespoon olive oil
1/4 cup butter
3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4 inch thick slices
1 jar artichoke hearts
4 small shallots, finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup parmesan cheese


Bring broth and water to a boil in a 4-quart pot. Allow it to simmer gently while you prepare the rest.

Heat oil and 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl.

Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes.

Remove from heat and stir in 1/2 cup cheese and remaining tablespoon butter. Gently stir in asparagus, artichokes and mushrooms, then cover pan and let stand 1 minute. Serve immediately with remaining cheese and garlic bread.

Serves 4



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