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| Servings |
main course servings
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Ingredients
- 5 cups chicken broth
- 1 cup water
- 1 pound asparagus thin to medium, trimmed and cut into 1/4" thick slices, leaving tips 1 1/2" long
- 2 tablespoons olive oil
- 3/4 pound shiitake mushrooms fresh, stems discarded and caps cut into 1/4" thick slices
- 2 shallots finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup white wine dry
- 2 ounces parmigiano reggiano finely grated
- 1 tablespoon butter
- 1 teaspoon lemon zest
- salt to taste
- black pepper to taste
- 1 1/4 cup artichoke hearts, drained and chopped, canned
- 1/4 cup parsley chopped flat-leaf
Ingredients
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Instructions
- Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
- Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
- In same saucepan over medium heat, cook shallots in remaining 1 tablespoon olive oil, 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. (Save leftover broth for thinning.)
- Remove from heat and stir in 1/2 cup cheese, butter, lemon zest, and salt and pepper to taste. Gently stir in asparagus, mushrooms, and artichokes; then cover pan and let stand 1 minute. If desired, thin risotto with some of the remaining broth. Serve immediately with fresh parsley and remaining cheese on the side.