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Ingredients

• 5 cups chicken broth
• 1 cup water
• 1 lb thin to medium aspargus, trim and cut 1/4 inch slice, tips - 1-1/4 inch
• 3/4 lb fresh shitake mushrooms, discard stem, slice cap - 1/4 inch thick
• 2 large fresh artichoke hearts
• 2 shallots, finely chopped
• 3/4 cup dry white wine
• 1 Tbsp EVOO
• 1/2 stick unsalted butter
• 1 cup grated Parmesan-Reggiano
• 1-1/2 cups Arborio (Italian) rice
• 2 garlic cloves
• 1 Bay leaf
• 1 Tbsp white vinegar

Description

Served As A Side Dish With Some Nice Speckled Trout Fillets, Or As A Veggie Main Dish, This Dish Is Refreshing, Light, And Pleasing To The Eye... And Downright Tasty. Takes Some Prep Time, But Well Worth It.

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