How to make it

  • Artichokes: Remove all the outer leaves, choke, and stem of a whole artichoke. Cut heart into 1/4 slices and immediately place in a bowl with juice of 1 lemon, completely coating the artichoke slices to prevent browning. In a small pot, pour 1/4 cup white wine, 2 smashed garlic cloves, bay leaf, 1-1/2 cups water, & 1 Tbsp/splash white vinegar, and bring to a boil. Add the artichoke hearts with the lemon juice, reduce heat and let simmer for ~ 10 minutes or until tender. Drain and set aside.
  • In a 4 quart pot, bring broth and water to a boil, add the asparagus and cook uncovered ~3 to 4 minutes until crisp-tender. Transfer to bowl of iced water with a slotted spoon to stop cooking. Drain and pat dry.
  • Keep broth at a very slow simmer, covered.
  • In a heavy 4 quart saucepan, heat oil with 1 Tbsp of butter over med-high heat until foam subsides. Add mushrooms and saute until browned, ~ 4 minutes. Season with salt and pepper, then transfer to a bowl.
  • Cook shallotes in 2 tablespoons of butter in a saucepan over medium to med-low heat until tender, ~3 minutes. Add rice, stirring and cook for ~1 minute. Add 1/2 cup white wine, cook while stirring until absorbed, ~1 minute.
  • Now add 1 cup of the simmering broth to the rice and cook at a strong simmer while stirring until absorbed, ~ 2 minutes. Continue simmering and adding broth 1/2 cup at a time, stirring frequently. Let the broth be absorbed before making each addition and cook until rice is barely tender and looks creamy, ~ 20 minutes. Reserve leftover broth for thinning later.
  • Remove from heat, stir 1/2 cup of cheese, remaining butter, then salt and pepper to taste.
  • Gently stir in asparagus, artichokes, and mushrooms. Cover pan and let set for ~ 1 minute. If needed thin rice with some of the leftover broth.
  • Serve Immediately and garnish as desired with remaining cheese.

Reviews & Comments 4

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    " It was excellent "
    mamalou ate it and said...
    Looks delicious!
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  • adacowan 9 years ago
    This looks and sounds perfect. I've bookmarked it and can't wait to try it. Thanks for the recipe!
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    " It was excellent "
    mystic_river1 ate it and said...
    All my favs in a lump LQQK!
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  • luvthewho 9 years ago
    Mushrooms Asparagus and artichokes you got my attention. Will bookmark this. Thanks for the post.
    Was this review helpful? Yes Flag

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