Asparagus, Artichoke, and Shittake Risotto

Adapted from Smitten Kitchen

serves 4

This has been the coldest winter in all the years we've lived in Michigan.  For the past month, temperatures have dipped down into the negative 20s and wind chill -35.  In the winter, I enjoy making soups or anything rich and hearty.  This risotto is amazing.  You get that crunch from the asparagus and everything works so well together.  It does take some patience and time to make, but it's well worth the effort!  The recipe from Smitten Kitchen called for fresh artichoke, but I wanted to use up the can of artichokes we had left from another recipe.  It's better to use what you have than to accumulate random items in your pantry from other dishes.  It makes perfect sense, especially when you are on a budget.  Hope you enjoyed making and savoring this dish like we did!  I can't wait to make it again.         


5 cup chicken broth
1 cup water
1 pound asparagus, trimmed, cut to 1/4 inch slices with tips at 1 1/2 inch long
4 Tablespoon unsalted butter
3/4 pound shittake, caps cut 1/4 inch slices, discard stems
1 can whole artichokes, cut into fourths
2 shallots, finely chopped
1 1/2 cup Arborio rice
1/2 cup dry white wine
1/2 cup parmesan (optional)

1. In a large heavy bottomed pot, bring water and chicken stock to a boil.  Add asparagus and cook uncovered for 3-4 minutes.  Remove asparagus and place in an ice bath, drain, and pat dry.  Keep the broth on a low simmer, covered.

2. Using another pan, on medium high heat, add 1 Tablespoon butter.  Add mushrooms after butter melts. Saute for 4 minutes, season with salt and pepper.  Remove from heat and set aside.

3. Add 2 Tablespoon butter in same pan. Add shallots and sauté for 3 minutes.  Then add rice for another minute, then add white wine, constantly stirring for 1more minute.  Turn heat to medium.

4. Ladle 1 cup simmering broth into pan, stir until absorbed about 2 minutes.  Continue to simmering while adding 1/2 cup of broth at a time until all the broth is incorporated, stir until rice is al dente and creamy.  About 20 to 30 minutes.

5. Remove from heat, stir in parmesan (optional), add 1 Tablespoon butter, stir in asparagus, artichoke, and mushrooms.  Salt and pepper to taste.  Cover pan for 1 minute then serve.