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.

Mushroom barley soup with rosemary oil

Adapted from The Yellow House
serves 4-6

shallots, baby bella and shittake

organic pearl barley

Delicious!

Serves 4-6

Ingredients:

• 4 Tablespoons unsalted butter ( I use Vegan Butter - earth balance original)
• 2 shallots, chopped
• 1/2 - 1 pound of sliced baby bella and shittake mushrooms (the recipe from The Yellow House suggested 6 cups of sliced mushrooms, but I wanted a heartier soup.)
• 3/4 cup dry red wine 
• 10 cups vegetable broth (or chicken broth or water)
• 1 cup pearl barley
• 2 teaspoons kosher salt (optional)
• 4-5 sprigs of rosemary, leaves stripped from stems
• 1/2 cup extra virgin olive oil

Method:

1. Use your biggest pot and heat the butter over medium heat.  When melted, add the shallots and cook for 2-3 minutes, stirring occasionally.
2. Add the mushrooms and stir to coat with butter.  Turn the heat to high, and continue to sauté for 2-3 minutes or until mushrooms begin to soften.
3. Pour in the wine and stir.  Allow the wine to reduce by half.
4. Then, add the broth or water and bring the mixture to a boil.  Add the pearl barley and a pinch of salt (I chose not to use more than a pinch of salt because the vegetable broth already has added salt.)
5. Reduce to a rapid simmer.  Simmer 40 minutes to an hour or until barley is cooked through. (I pre-soak the barley in cold water for at least 2 hours - so that the cooking time is reduced.)
6. While the soup is simmering, mince the rosemary leaves and mix in with the olive oil or you can use a food processor to create a smoother mixture.
7. When the soup is finished, ladle into bowls and drizzle the rosemary oil on top.  Serve with bread. (we like pumpernickel).

This is one of our favorite soups.  I have made this twice now and it gets better each time.  Soups are great for fall/winter months and by adding more mushroom - it becomes a heartier dish.  As for the wine, since the recipe calls for a small amount, I like to use wine that I usually drink.  I used a 2008 cabernet sauvignon from Frank Family Vineyards, but I'm sure ANY red wine will work.  Next time I will try a zinfandel from Klinker Brick Winery (since it's about 20 dollars less than Frank's).

I hope you enjoy the soup as much as we do.