We erroneously believed that the constant stirring caused the starches to slough off the exterior of the rice and form the lovely creamy foundation. It turns out the starches develop with no stirring at all!
- 3 tablespoons olive oil, divided
- 8 ounces shiitake mushrooms, steams discarded, caps cut into 1/4-inch-wide strips
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
- 1/2 cup drained oil-packed sun-dried tomatoes, sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme , chopped, or 1/4 teaspoon dried
- 1 cup Arborio rice
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 3 cups unsalted vegetable broth
- 1/2 cupe Pecorino Romano cheese, grated
- 1/2 cup whole-milk ricotta cheese
- Preheat the oven to 400°.
- Heat 1 tablespoon of the oil in an oven-safe Anolon Accolade 12" Skillet over medium-high heat. Add shiitakes, 1/4 teaspoon salt, and 1/8 teaspoon of the pepper and cook, stirring occasionally, until the mushrooms are tender and browned, 6 to 7 minutes, Transfer to a large bowl.
- Heat 1 tablespoon of the oil in the skillet over medium-high heat. Stir in the asparagus, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook until the asparagus is bright green, stirring often, about 2 minutes. Add the sun-dried tomatoes and cook for 1 minute. Transfer to the bowl with the mushrooms.
- Reduce the heat to medium, add the remaining 1 tablespoon oil, the onion, garlic, and thyme and cook until the onion is slightly softened, 2-3 minutes. Add the rice and cook, stirring for 1 minute. Add the wine and cook until it is nearly absorbed, about 1 minute. Add the broth and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium-high and bring to a simmer. Cover the skillet, transfer to the oven, and bake until the liquid is absorbed and the rice is tender, 20-22 minutes.
- Stir in the reserved vegetables,the Romano, and ricotta.