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.)