Artichoke Risotto
You can’t get much more classically Italian than artichoke risotto…
Serves 4
Ingredients
4 Tablespoons olive oil
1 onion, chopped
1 garlic clove
8 fresh artichoke
5 cups vegetable stock
3/4 cup dry white wine
2 cups risotto rice – Arborio or Carnaroli are best
salt & pepper
Parmesan cheese
Method
- Heat the oil in a pan, add the onion & garlic and cook for 10 minutes or so over med-low heat with out browning.
- Chop up your artichokes and saute them slowly until tender – until you could mush with a fork. Add a couple of spoonfuls of vegetable stock to help the process along and keep from browning the ‘chokes.
- Now raise the heat, add the rice and saute for a minute or two.
- Add in the wine and let it cook out a bit. Season with salt and pepper.
- Meanwhile, bring the stock to a boil in another pan.
- Add a ladle-full of the hot stock and cook, stirring, until it has been absorbed into the rice.
- Continue adding the stock, a ladle-full at a time, constantly stirring until each addition has been absorbed. This will take 18-20 minutes.
- When the rice is al’dente, turn off the heat, add in a handful or two of grated cheese and give the rice one more stir, check seasoning.
- Rice should be thick & creamy but not runny.
- Cover the pot and allow the rice to sit for a couple of minutes.
- To serve, spoon the rice into the bowls and sprinkle with parmesan, drizzle with extra virgin olive oil and serve immediately.