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asparagus, artichoke and shiitake risotto


asparagus, artichoke and shiitake risotto Recipe

Ingredients:
  • 5 cups chicken broth (40 fl ounces)
  • 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) unsalted 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 (10 ounces)
  • 1/2 cup dry white wine
  • 2 ounces finely grated Parmigiano-Reggiano (1 cup, though I used half)
Directions:
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