Saturday, March 14, 2009

Recipe Rursday: Asparagus, Artichoke, & Shiitake Risotto

Somehow I completely skipped over this recipe, promised to you last month, and I'm 2 days late. Risotto is one of those dishes I crave only when it's blistering cold or there's snow on the ground. Our winter here in Rhode Island has been filled with days like this. Chris' risotto is always good, but this batch was incredibly flavorful. The rice was falling apart a little bit at the end, but this is probably from using a wooden spoon.

Asparagus, Artichoke, & Shiitake Risotto (Smitten Kitchen's adaptation from Gormet)

5 c. chicken broth (40 fl oz)
1 c. water
1 pound med. asparagus, cut into 1/4" slices, leaving tips 1 1/2" long
1 Tbsp olive oil
1/2 stick (1/4 c) unsalted butter (Chris used less)
3/4 lb. shiitake mushrooms, stems discarded and caps cut into 1/4" slices
2 large fresh artichoke hearts, cut into 1/4" slices (a handful, jarred)
2 shallots, finely chopped
1 1/2 c. Arborio rice (10 oz)
1/2 c. dry white wine
2 oz finely grated Parmigiano-Reggiano (under a cup)

Bring broth & water to a boil in a 4-quart pot. Add asparagus, cook uncovered, until crisp-tender, 3-4 min. Run under cold water to stop cooking. Keep broth at a bare simmer, covered.

Heat oil with 1 T butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 min. Season with salt and pepper, then transfer to a bowl.

Cook onion in 2 T butter (we used less) in saucepan over moderate heat, stirring until softened (3 min). Add rice and cook, stirring, 1 min. Add wine and cook, stirring until absorbed, 1 min.

Ladle in 1 c. simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 min. Continue simmering and adding broth, about 1/2 c. at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18-20 min. (Save leftover broth for thinning.)

Remove from heat and stir in 1/2 c. cheese, remaining butter, and salt & pepper to taste. Gently stir in asparagus, artichokes & mushrooms, then cover pan and let stand 1 min. If desired, thin risotto with some of remaining broth. Serve immediately. (Makes 4 main-course servings.)