Asparagus Artichoke And Shitake Risotto |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Served as a side dish with some nice speckled trout fillets, or as a veggie main dish, this dish is refreshing, light, and pleasing to the eye... and downright tasty. Takes some prep time, but well worth it. Ingredients:
5 cups chicken broth |
1 cup water |
1 lb thin to medium aspargus, trim and cut 1/4 inch slice, tips - 1-1/4 inch |
3/4 lb fresh shitake mushrooms, discard stem, slice cap - 1/4 inch thick |
2 large fresh artichoke hearts |
2 shallots, finely chopped |
3/4 cup dry white wine |
1 tbsp evoo |
1/2 stick unsalted butter |
1 cup grated parmesan-reggiano |
1-1/2 cups arborio (italian) rice |
2 garlic cloves |
1 bay leaf |
1 tbsp white vinegar |
Directions:
1. Artichokes: Remove all the outer leaves, choke, and stem of a whole artichoke. Cut heart into 1/4 slices and immediately place in a bowl with juice of 1 lemon, completely coating the artichoke slices to prevent browning. In a small pot, pour 1/4 cup white wine, 2 smashed garlic cloves, bay leaf, 1-1/2 cups water, & 1 Tbsp/splash white vinegar, and bring to a boil. Add the artichoke hearts with the lemon juice, reduce heat and let simmer for ~ 10 minutes or until tender. Drain and set aside.
2. In a 4 quart pot, bring broth and water to a boil, add the asparagus and cook uncovered ~3 to 4 minutes until crisp-tender. Transfer to bowl of iced water with a slotted spoon to stop cooking. Drain and pat dry.
3. Keep broth at a very slow simmer, covered.
4. In a heavy 4 quart saucepan, heat oil with 1 Tbsp of butter over med-high heat until foam subsides. Add mushrooms and saute until browned, ~ 4 minutes. Season with salt and pepper, then transfer to a bowl.
5. Cook shallotes in 2 tablespoons of butter in a saucepan over medium to med-low heat until tender, ~3 minutes. Add rice, stirring and cook for ~1 minute. Add 1/2 cup white wine, cook while stirring until absorbed, ~1 minute.
6. Now add 1 cup of the simmering broth to the rice and cook at a strong simmer while stirring until absorbed, ~ 2 minutes. Continue simmering and adding broth 1/2 cup at a time, stirring frequently. Let the broth be absorbed before making each addition and cook until rice is barely tender and looks creamy, ~ 20 minutes. Reserve leftover broth for thinning later.
7. Remove from heat, stir 1/2 cup of cheese, remaining butter, then salt and pepper to taste.
8. Gently stir in asparagus, artichokes, and mushrooms. Cover pan and let set for ~ 1 minute. If needed thin rice with some of the leftover broth.
9. Serve Immediately and garnish as desired with remaining cheese.
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