I Wish I Had A Bigger Kitchen . . . . . And A Gas Range.

I am going to be doing dishes for the next three days . . . . . . . and eating pancakes for the rest of the week based on the fact that I spent nearly a weeks worth of my grocery budget on dinner tonight.  I wouldn't say it is my best dish, but with a little practice this recipe could make another appearance or two. 

Asparagus, Artichoke and Shiitake Risotto
Adapted from Smitten Kitchen

8 cups chicken broth
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) 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
1/2 cup dry white wine
1 cup finely grated Parmigiano-Reggiano 

• To prepare the artichokes, 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 with lemon juice
• In a small pot, boil water with a slug or two of white wine, a splash of white vinegar and a smashed garlic clove
• Drop in the artichoke hearts with all of their lemon juice, and simmer them for about 20 minutes, or longer if needed for them to become tender.
• Drain and set them aside.
• Heat broth and water over high heat until it boils 
• Add asparagus and cook, uncovered for 3 to 4 minutes.
• Use a slotted spoon to remove asparagus from the broth.
• Keep broth at a bare simmer, covered.
• Heat oil and 1 tablespoon butter in a heavy saucepan over medium heat , 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 medium heat, stirring, until softened, about 3 minutes.
• Add rice and cook, stirring, 1 minute.
• Add wine and cook, stirring, until absorbed, 1 minute-ish
• Add 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes.
• Continue simmering and adding broth, 1/2 cup at a time, stirring until absorbed before adding more, until rice is just tender and looks creamy, 25 to 30 minutes. (Save leftover broth for thinning.)
• Remove from heat and stir in 1/2 cup cheese, remaining butter, and salt and pepper to taste.
• 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

The flavor of this dish is AMAZING.  Somehow, I didn't quite get the artichokes done right. . . . and had to put several pieces on the side of my plate . . . . . I am going to have to research artichokes.  Pictures of this dish from Smitten Kitchen are beautiful. . . . mine kind of look like mud.  I am going to blame the electric range for that.  It's so hard to get the temperature right on an electric range. 

Truth be told, I have no idea if there is any sugar in white wine.  I used a cheap chardonnay.  Does anyone know if there is sugar added to wine?  My thought is that wine is supposed to be just grapes. . . . . . anyone out there able to clarify?

Well, I had better go get to work on the dishes. 

Enjoy food - Avoid sugar.
JamiK