oftt

Baby Artichoke and Asparagus Risotto

Print Email

springrisottoMakes 2 main or 4 side servings.

1 teaspoon butter
1 teaspoon olive oil
1 large shallot, diced (about 1/4 cup)
1/2 cup uncooked Arborio rice
2 1/2 cups low-sodium broth, or as much as needed
1/4 cup dry white wine
8 asparagus stalks, cut into 1-inch slices
4 baby artichokes, trimmed and quartered
the juice of 1 lemon (for lemon water)
1 teaspoon olive oil
1 cup cremini mushrooms, sliced
7-8 cranks of freshly ground black pepper
1 tablespoon Meyer lemon juice
1/2 teaspoon lemon zest
5-6 mint leaves, thinly sliced
1/4 cup Parmesan cheese
1 tablespoon butter, optional

In a medium sauce pan over medium heat, add 5 cups of vegetable broth. Heat through for about 10 minutes, then lower to a simmer while cooking the risotto.Meanwhile, fill a medium sized deep pot with water and the juice of 1 lemon (which prevents the artichokes from oxidizing, or turning brown) and bring to a boil. Trim the thick bottoms of the asparagus, and cut into 1-inch slices. Remove any tough or damaged outer leaves of the artichokes; trim off the tops and the stems, and cut into quarters. Place in a bowl of lemon water (which keeps them from oxidizing, or turning brown). Boil in lemon water for 3 minutes, then add the asparagus, and cook 3 minutes more, or until vegetables are just tender. Drain, and plunge in a bowl of ice water to stop the cooking process.

For the risotto, heat 1 teaspoon of olive oil and 1 teaspoon of butter in a large skillet over medium heat. Add diced shallots and saute 3-5 minutes, or until tender. Add the Arborio rice; toast for about 1 minute. Cook the risotto at a slow simmer, adding heated broth ½ cupful at a time. Most cookbooks will tell to stir continuously; I don’t, and you don't have to either. You can stir occasionally; just make sure the risotto absorbs the liquid before adding more. It will become tender and creamy as it cooks. Season with some salt about halfway through so it blends well, and add the white wine. 5 cups of broth usually works for this recipe, but use more or less as needed. It takes about 20 minutes for the risotto to become completely cooked. Taste it -- it should be wonderfully creamy and thick. It’s best al dente, which means it should still retain some firmness when you chew it.

After about 10 minutes of cooking the risotto, place a large skillet over medium heat. Heat 1 teaspoon of olive oil, then add mushrooms. Saute 5 minutes, or until golden brown; add the drained artichokes and asparagus; cook another 3-5 minutes until vegetables are tender but not mushy. Season with salt and black pepper.

At this point, the risotto should be cooked. Add the sautéed vegetables and stir. Add the lemon juice, lemon zest, and mint; stir until well combined and heated, about 1 minute. Turn off heat; then add the Parmesan cheese so it will melt more slowly. Add some additional salt and pepper, to taste. Adding 1 tablespoon of butter at this point adds a touch more creaminess, but it's optional.

Plate your risotto, topping it with extra mint leaves and grated Parmesan cheese. Drizzle it with extra virgin olive oil for an extra Mmmmmm and serve immediately.

- Recipe courtesy of Susan Russo

 

restaurant news

Zingerman's
Michigan
by Mandy Blake

zings1.jpg I have a vivid memory of my parents entertaining friends on Christmas Eve in 1982.  My mother threw all of her Protestant tradition out the kitchen window and ordered Zingerman’s pastrami on rye...

Read more...
Ria’s Bluebird
Georgia
by Rachel Parker

riasinsideIt has been weeks since I ate breakfast at Ria’s Bluebird, but the place and the food keep nudging me. If you’re in Atlanta, the drive to Ria’s is towards downtown, to an industrial area that’s...

Read more...
Beef Back in Style at Covent Garden's Hawksmoor
London - British Isles
by Nancy Ellison

hawksmoormainSince (finally) it has been discovered that the fat in beef – oleic acid – is the same heart healthy fat that is found in olive oil, and since fat in beef actually decreases heart-disease risk...

Read more...
Estelle's Southern Cuisine
Boston
by Kitty Kaufman

estellesWe're on for a Saturday night special at Estelle's on Tremont St at the corner of Mass Ave. It's been a year since they took over this corner: Brian Poe, of Poe's Kitchen at the Rattlesnake,...

Read more...