ASPARAGUS, ARTICHOKE AND SHIITAKE RISOTTO
This recipe was given to me by a dear friend and is adapted from Gourmet. I love it because it uses rather unusual vegetables for a risotto but they meld together so beautifully. This risotto becomes so deliciously creamy with just the right amount of crunch! *I found that if you don't want to do al the work of preparing the artichoke hearts that frozen works just as well but you may want to use more than 2. Canned gives a different and less delicious taste and texture.
Provided by sofie-a-toast
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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 oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
- Cook onion in 2 tablespoons butter in saucepan over moderate heat, 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, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus, artichokes and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.
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SusieKylie9
[email protected]This risotto is a culinary disaster.
Marcus Hagen
[email protected]Avoid this recipe! It's a waste of time and ingredients.
Muhammad Zulfiqar
[email protected]This risotto is not worth the effort. It's bland and boring.
Arlana Hawkins
[email protected]I followed the recipe exactly, but my risotto turned out too watery.
Yogi Legend2010
[email protected]The risotto was a bit too al dente for my taste.
Kate Bbadeie
[email protected]I found this risotto to be a bit bland. I think it could have used more seasoning.
NO BI TA
[email protected]This risotto is a bit time-consuming to make, but it's worth it.
Emilie
[email protected]I'm not usually a fan of risotto, but this one was really good.
Alpha Racer
[email protected]This risotto is a great way to use up leftover vegetables.
Faizan Raj
[email protected]I love the way the asparagus, artichoke, and shiitake mushrooms complement each other in this risotto.
Matondo Ambrosio
[email protected]This risotto is the perfect comfort food. It's warm, creamy, and flavorful.
Badhon Kazi
[email protected]I've never had risotto before, but this was a great introduction. It was easy to make and tasted delicious.
Adetona Idris
[email protected]This risotto is absolutely amazing! The flavors are incredible, and the texture is perfect.
Ali Dar
[email protected]I made this risotto for a dinner party last night, and it was a huge hit! Everyone raved about how delicious it was.
Danielle Berdaux
[email protected]This risotto is so creamy and delicious. The asparagus and artichoke add a nice touch of flavor, and the shiitake mushrooms give it a savory umami flavor.
Aryaan Dookhy
[email protected]I love the combination of asparagus, artichoke, and shiitake mushrooms in this risotto. It's a hearty and flavorful dish that's perfect for a special occasion.
Jahanara Khan
[email protected]This was my first time making risotto, and it turned out great! The instructions were easy to follow, and the risotto was cooked perfectly. I will definitely be making this again.
MD JUYEL GAMEPLAY
[email protected]I've made this risotto several times now, and it's always a hit with my family and friends. It's a great way to use up leftover vegetables, and it's always delicious.
Zainab Adam
[email protected]This risotto was a labor of love, but it was totally worth it! The flavors of the asparagus, artichoke, and shiitake mushrooms were perfectly balanced, and the creamy texture was divine.