This spring risotto is packed with savory shiitake mushrooms and sautéed artichokes. It pairs well served alongside roast chicken or grilled fish, and also makes a great main course all by itself. This recipe makes two large main course servings, or four side dish servings.
Ingredients:
- 1 cup Arborio rice
- 3 oz. shiitake mushrooms
- 3 cloves garlic
- 2 oz. baby spinach
- 1 globe artichoke
- 1 lemon, juiced
- 1 shallot
- 1 bunch chives
- 1 oz. butter
- 1 tablespoon grated Pecorino Romano cheese
- 1⁄4 mascarpone cheese
- 1⁄4 cup dry white wine
- 11⁄2 cups vegetable stock or broth
Preparation:
Using your hands, remove the outer leaves of the artichoke until you reach the lighter leaves. Cut off the top inch of the artichoke and the bottom half of the stem; carefully cut off the stem’s tough outer layer. Halve lengthwise; using a spoon, remove the fibrous core. Cut crosswise into 1⁄4 -inch-thick pieces. Place in a bowl with the lemon juice.
Peel and mince the garlic and shallot. Cut off the mushroom stems, and dice the caps (medium dice). Roughly chop the spinach. thinly slice or snip the chives.
In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the shallot and 3⁄4 of the garlic, and cook 1 to 2 minutes, or until slightly softened, stirring constantly. Add the mushrooms; cook, stirring occasionally, 2 to 4 minutes, or until browned. Season with salt and pepper.
Add the rice; cook, stirring frequently, 30 seconds to 1 minute, or until toasted. Add the wine; cook,stirring frequently 1 to 2 minutes. Add the stock and 11⁄2 cups of water. Bring to a simmer on high, then reduce heat to medium-high. Cook, stirring frequently, 14 to 16 minutes, or until most of the liquid has been absorbed and the rice is still slightly firm to the bite. Add the spinach and cook, stirring constantly, 30 seconds to 1 minute, or until wilted.
While the rice cooks, in a medium pan, heat two tablespoons of olive oil on medium-high until hot. Add the artichoke, and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the remaining garlic, and cook 30 seconds to one minute (or until fragrant), stirring constantly. Add the butter and mascarpone; stir to combine.
Divide the risotto, and top with the cooked artichoke. Sprinkle with grated Pecorino and chives and serve.