Asparagus Artichoke And Shiitake Risotto Recipes

ARTICHOKE RISOTTO

Steps:

• Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
• To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.

SLOW-COOKER ASPARAGUS-BARLEY RISOTTO

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the barley and thyme, and cook, stirring, until the barley is just golden, about 2 minutes more.
• Transfer the barley mixture to a 6-quart slow cooker, and add the broth, 1 1/2 cups water and 1/2 teaspoon salt. Cover, and cook on high until the liquid is absorbed and the barley is tender, about 3 hours.
• Discard the thyme, and stir in the asparagus. Return the lid to the pot, and cook until the asparagus is tender, 30 minutes more. Stir in the Parmesan, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto to the desired consistency with warm water, as needed. Fold in the parsley and mint, and serve with lemon wedges on the side.

BIBA'S ASPARAGUS, ARTICHOKE, AND PEA RISOTTO

Steps:

• Bring a small saucepan of water to a boil. Add salt. Add the asparagus tips, and cook until tender but still firm to the bite, 1 to 2 minutes, depending on size. Drain asparagus, and set aside.
• If using fresh peas, bring another small saucepan of water to a boil. Add salt and peas, and cook until tender but still firm to the bite, 5 to 10 minutes, depending on size. Drain peas and set aside. (Asparagus and peas may be cooked several hours ahead.)
• Heat the stock in a medium saucepan, and keep warm over low heat.
• Heat 3 tablespoons of the butter in a large skillet over medium heat. When the butter foams, add the onion, and cook, stirring, until onion begins to color, 3 to 4 minutes. Add the rice, and stir until it is well coated with the butter and onion, about 1 minute. Add the wine, and stir until it is almost all reduced. Add about 1/2 cup of the hot stock, or just enough to barely cover the rice. Cook, stirring, until the stock has been almost completely absorbed. Continue cooking and stirring the rice in this manner, adding 1/2 cup stock at a time, for about 15 minutes. At this point, the rice should be tender but still a bit firm to the bite.
• Stir the artichokes, asparagus, and peas into the rice, and season lightly with salt. Add the remaining tablespoon butter and the cheese. Mix quickly for 1 to 2 minutes until the butter and the cheese have melted and the rice has a moist, creamy consistency. Taste, and adjust the seasoning; serve immediately with additional cheese sprinkled on top, if desired.

ASPARAGUS, ARTICHOKE AND SHIITAKE RISOTTO

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.

ASPARAGUS, ARTICHOKE AND SHIITAKE RISOTTO

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. * 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're 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.

ASPARAGUS AND SHIITAKE RISOTTO

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 sauté 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 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.

ASPARAGUS AND SHIITAKE STIR-FRY

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.

ASPARAGUS RISOTTO WITH SHIITAKE MUSHROOMS

Steps:

• Pour the stock into a saucepan, place over high heat, and bring to a boil.
• Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
• Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
• Dip out and discard the stems.
• Slice the spears 1/4 inch thick on the diagonal.
• Set aside.
• Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
• Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
• Then season with salt and pepper, and sauté until brown, about 5 minutes.
• Remove to a plate.
• Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
• Add the garlic and cook briefly.
• Add the rice and stir until the grains look pearly white, about 2 minutes.
• Add the wine, if using, and cook until the pan is nearly dry.
• Adjust the heat so the rice cooks at a slow simmer.
• Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
• Season lightly with salt and pepper now so the flavor permeates the rice.
• Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
• Stir in the thyme, mushrooms, and sliced asparagus tips.
• Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
• Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
• Taste for seasoning.
• Dust with Parmesan before serving.
• Pass more cheese at the table.

ASPARAGUS AND TRUFFLE RISOTTO

Steps:

• Heat 1 tablespoon butter and olive oil in a large pan over medium heat until melted. Stir in bell pepper, onion, and garlic and cook until tender, 2 to 3 minutes. Add rice and stir to coat, 1 to 2 minutes.
• Pour wine into mixture and stir until absorbed. Add 1 cup of broth, stirring until absorbed. Add 1/2 cup of broth, stirring until absorbed; repeat process of adding 1/2 cup of broth until all is used. Stir in asparagus with the last cup of broth. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite.
• Stir in Parmesan cheese, truffle oil, and remaining 2 tablespoons butter. Stir in milk to taste and to desired creaminess. Cover and let stand for 3 to 5 minutes. Serve.

FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS

Steps:

• Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
• Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
• Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
• Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.

RISOTTO WITH ASPARAGUS

Steps:

• Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
• In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
• Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
• Stir in the cheese, correct seasoning, sprinkle with chives and serve.

ASPARAGUS RISOTTO

Steps:

• Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
• Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
• Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
• Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
• Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.