Smitten Kitchen<\/a><\/p>\n\n\n\nMakes 4 main-course servings.<\/p>\n\n\n\n
5 cups chicken broth (40 fl ounces)
1 cup water
1 pound thin to medium asparagus, trimmed and cut into 1\/4 inch thick slices, leaving tips 1 1\/2 inches long
1 tablespoon olive oil
1\/2 stick (1\/4 cup) unsalted butter
3\/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1\/4 inch thick slices
2 large fresh artichoke hearts, cut into 1\/4 inch thick slices, prepared*
2 shallots, finely chopped
1 1\/2 cups Arborio rice (10 ounces)
1\/2 cup dry white wine
2 ounces finely grated Parmigiano-Reggiano (1 cup, though I used half) <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add shallots and cook until softened, about 2 to 3 minutes, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute. <\/p>\n\n\n\n
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.) <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
* My absolutely favorite artichoke heart preparation is to remove all the outer leaves, choke and stem of a whole artichoke, leaving just the heart. Cut the heart into 1\/4 inch slices and toss it immediately in a bowl filled with the juice of one lemon. Make sure each and every edge, angle and side of the hearts gets coated in lemon juice, or they will brown very quickly. In a small pot, boil water with a good glug or two of white wine, a splash of white vinegar and if you\u2019re feeling fancy, a smashed garlic clove and\/or a bay leaf. Drop in the artichoke hearts with all of their lemon juice, and simmer them for about 10 minutes, or longer if needed for them to become tender. Drain and set them aside.<\/p>\n","protected":false},"excerpt":{"rendered":"
from Smitten Kitchen Makes 4 main-course servings. 5 cups chicken broth (40 fl ounces)1 cup water1 pound thin to medium asparagus, trimmed and cut into 1\/4 inch thick slices, leaving tips 1 1\/2 inches long1 tablespoon olive oil1\/2 stick (1\/4 cup) unsalted butter3\/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1\/4 inch […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[79,10,78],"class_list":["post-422","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-artichoke","tag-hit-parade","tag-mushroom"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-6O","jetpack-related-posts":[{"id":45,"url":"https:\/\/marcam2.com\/bluemartinis\/2011\/12\/01\/soba-noodle-salad-with-salmon-and-asparagus\/","url_meta":{"origin":422,"position":0},"title":"Soba Noodle Salad with Salmon and Asparagus","author":"wvallen","date":"December 1, 2011","format":false,"excerpt":"http:\/\/www.bonappetit.com\/recipes\/2011\/04\/soba_noodle_salad_with_salmon_and_asparagus 2 tablespoons extra-virgin olive oil 2 tablespoons soy sauce 2 tablespoons unseasoned rice vinegar 1 tablespoon honey 1 teaspoon finely grated peeled fresh ginger Fine sea salt 5 1\/2 ounces soba (Japanese-style noodles) 1 tablespoon vegetable oil 12 ounces wild salmon fillet, skinned 9 ounces thick asparagus spears, trimmed,\u2026","rel":"","context":"In \"hit parade\"","block_context":{"text":"hit parade","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/hit-parade\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":125,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/06\/06\/portobello-mushroom-green-onion-and-broccolini-stir-fry\/","url_meta":{"origin":422,"position":1},"title":"Portobello Mushroom, Green Onion and Broccolini Stir-fry","author":"wvallen","date":"June 6, 2013","format":false,"excerpt":"Portobello mushrooms have a meaty quality that makes them a healthy stand-in for the steak that you might expect to find in this kind of Chinese-style stir-fry. (But you can add some sliced steak, if you wish.) Broccolini is great for stir-frying because its thin stalks cook quickly. Don't confuse\u2026","rel":"","context":"In \"broccoli\"","block_context":{"text":"broccoli","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/broccoli\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":348,"url":"https:\/\/marcam2.com\/bluemartinis\/2017\/04\/16\/roasted-mushroom-and-butternut-squash-tart\/","url_meta":{"origin":422,"position":2},"title":"Roasted Mushroom and Butternut Squash Tart","author":"wvallen","date":"April 16, 2017","format":false,"excerpt":"INGREDIENTSFOR THE CRUST: 1 \u00bd teaspoons active dry yeast 1 teaspoon sugar \u00bc cup\/60 milliliters extra-virgin olive oil 1 \u00bc cups\/160 grams all-purpose flour, more as needed \u00be cup\/110 grams whole-wheat or rye flour 1 \u00bd teaspoons fine sea salt FOR THE TOPPING: 10 ounces\/283 grams oyster or other mushrooms,\u2026","rel":"","context":"In \"pizza\"","block_context":{"text":"pizza","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/pizza\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":75,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/05\/28\/baked-trout-with-shiitake-mushrooms-tomatoes-and-ginger\/","url_meta":{"origin":422,"position":3},"title":"Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger","author":"wvallen","date":"May 28, 2012","format":false,"excerpt":"Nonstick cooking spray 2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied 2 green onions, chopped 2 large fresh shiitake mushrooms, stemmed, caps thinly sliced 1\/2 cup chopped seeded tomatoes 2 teaspoons minced peeled fresh ginger 2 garlic cloves, minced 4 teaspoons soy sauce 2 teaspoons Asian sesame\u2026","rel":"","context":"In \"fish\"","block_context":{"text":"fish","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/fish\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":188,"url":"https:\/\/marcam2.com\/bluemartinis\/2014\/10\/13\/simple-is-best-dressing\/","url_meta":{"origin":422,"position":4},"title":"Simple is best dressing","author":"wvallen","date":"October 13, 2014","format":false,"excerpt":"yield Makes 8 to 10 servings The familiar mix of herbs in this dressing offers homey comfort. ingredients 3\/4 cup (1 1\/2 sticks) unsalted butter plus more for baking dish 1 pound good-quality day-old white bread, torn into 1\" pieces (about 10 cups) 2 1\/2 cups chopped yellow onions 1\u2026","rel":"","context":"In \"dressing\"","block_context":{"text":"dressing","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/dressing\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":213,"url":"https:\/\/marcam2.com\/bluemartinis\/2015\/03\/07\/veggie-burgers-with-pomegranate-ketchup\/","url_meta":{"origin":422,"position":5},"title":"Veggie Burgers with Pomegranate Ketchup","author":"wvallen","date":"March 7, 2015","format":false,"excerpt":"ACTIVE: 45 MIN TOTAL TIME: 1 HR 25 MIN SERVINGS: 6 1\/2 cup raisins 1\/4 cup roasted almonds, chopped 1\/2 pound white mushrooms 1 cup steamed shelled edamame 2 1\/2 cups cooked green or brown lentils 2 cups cooked Israeli couscous 2 1\/2 teaspoons curry powder 1 tablespoon fresh lemon\u2026","rel":"","context":"In \"burgers\"","block_context":{"text":"burgers","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/burgers\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/comments?post=422"}],"version-history":[{"count":1,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/422\/revisions"}],"predecessor-version":[{"id":423,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/422\/revisions\/423"}],"wp:attachment":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/media?parent=422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/categories?post=422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/tags?post=422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}