Artichoke Risotto

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You can’t get much more classically Italian than artichoke risotto…

artichokerisotto1

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.