By Nancy Caivano
6 tbsp. olive oil, divided
5 cloves garlic chopped (or 1 tbsp. jar chopped garlic)
1/4 tsp. crushed hot pepper flakes
1-1/2 lb. large shrimp, peeled and deveined
1 onion, chopped
6 plum tomatoes, chopped
8 oz mixed mushrooms,
thinly sliced (variety your preference)
4 baby artichokes, outer leaves, stems
and choke removed, hearts thinly sliced
(If you can't find baby artichokes,
use 2 large artichokes)
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
1/2 lb. asparagus, cut into
1/2" pieces, steamed for 3 minutes
1 cup fresh peas, blanched for 10 minutes
(If you can't find fresh peas,
you can use frozen peas,
thawed and drained well)
3 tbsp. butter
3/4 cup grated Pecorino Romano cheese (or Parmesan)
1/4 cup parsley, chopped
2 tbsp. thyme, finely chopped
Salt and Pepper
In a large skillet heat 4 tbsp. olive oil over medium-high heat. Add garlic and red pepper flakes and sauté until garlic just begins to brown. Add shrimp and sauté, stirring often until just pink. Remove from heat and set aside.
In a large saucepan, heat remaining 2 tbsp. olive oil over medium-high heat. Add onion, tomatoes, mushrooms and artichokes. Cook until artichokes are softened. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. After 4th addition of stock is added, add asparagus, peas and shrimp.
After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, and thyme. Season with salt and pepper. Serve immediately.
This page created April 2000
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