8/13/2019 Asparagus, Artichoke and Shiitake Risotto

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Asparagus, Artichoke and Shiitake Risotto

Adapted from Gourmet, May 2003

5 cups chicken broth (40 fl oz! cup "ater

! pound thin to medium aspara#us, trimmed and cut into !$4 inch thick slices, lea%in#tips ! !$2 inches lon#! tablespoon oli%e oil!$2 stick (!$4 cup unsalted butter3$4 pound fresh shiitake mushrooms, stems discarded and caps cut into !$4 inch thickslices2 lar#e fresh artichoke hearts, cut into !$4 inch thick slices, prepared&2 shallots, finely chopped! !$2 cups Arborio rice (!0 oz!$2 cup dry "hite "ine2 ounces finely #rated 'armi#iano)e##iano (! cup, thou#h * used half

+rin# broth and "ater to a boil in a 4uart pot- Add aspara#us and cook, unco%ered,until crisptender, 3 to 4 minutes- .ransfer aspara#us "ith a slotted spoon to a lar#e bo"lof ice and cold "ater to stop cookin#, then drain and pat dry- /eep broth at a baresimmer, co%ered-

eat oil "ith ! tablespoon butter in a 4uart hea%y saucepan o%er moderately hi#h heatuntil foam subsides, then saute mushrooms, stirrin# occasionally, until bro"ned, about 4minutes- 1eason "ith salt and pepper, then transfer to a bo"l-

ook onion in 2 tablespoons butter in saucepan o%er moderate heat, stirrin#, until

softened, about 3 minutes- Add rice and cook, stirrin#, ! minute- Add "ine and cook,stirrin#, until absorbed, about ! minute-

adle in ! cup simmerin# broth and cook at a stron# simmer, stirrin#, until absorbed,about 2 minutes- ontinue simmerin# and addin# broth, about !$2 cup at a time, stirrin#freuently and lettin# each addition be absorbed before addin# net, until rice is usttender and looks creamy, !6 to 20 minutes- (1a%e lefto%er broth for thinnin#-

)emo%e from heat and stir in !$2 cup cheese, remainin# tablespoon butter, and salt andpepper to taste- Gently stir in aspara#us, artichokes and mushrooms, then co%er pan andlet stand ! minute- *f desired, thin risotto "ith some of remainin# broth- 1er%e

immediately "ith remainin# cheese on the side-Makes 4 maincourse ser%in#s-

& My absolutely fa%orite artichoke heart preparation is to remo%e all the outer lea%es,choke and stem of a "hole artichoke, lea%in# ust the heart- ut the heart into 78 inchslices and toss it immediately in a bo"l filled "ith the uice of one lemon- Make sureeach and e%ery ed#e, an#le and side of the hearts #ets coated in lemon uice, or they "ill

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8/13/2019 Asparagus, Artichoke and Shiitake Risotto

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