Cooking Index - Cooking Recipes & IdeasArtichoke Risotto - {Risotto Coi Carciofi} Recipe - Cooking Index

Artichoke Risotto - {Risotto Coi Carciofi}

Type: Rice
Courses: Side dish
Serves: 12 people

Recipe Ingredients

1   Chicken stock
10   Baby artichokes
1   Lemon - juiced
1   Onion - chopped
1   Garlic clove - chopped
1 tablespoon 15mlVirgin olive oil
1 lb 454g / 16ozArborio rice
1/2 cup 118mlDry white wine
1/4 cup 59mlGrated Sicilian pecorino
2 tablespoons 30mlMinced fresh Italian parsley
1 section  Thyme - leaves removed
1 teaspoon 5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper

Recipe Instructions

Bring the chicken stock to a boil over high heat. Clean the artichokes, leaving the tender inner leaves attached to the hearts, and halved. Rub with 1/2 lemon. Cook artichokes until tender, about 10 minutes.

In a saute pan over low heat, saute onions and garlic together in olive oil. Add rice and toast to harden the outer starch. Add wine and slowly add chicken stock, only adding as much as will evaporate in 1 minute, until rice is cooked and creamy.

When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. Just before serving, mix in the artichokes, cheese, chopped parsley, thyme leaves, and salt and pepper, to taste.

"MELTING POT with Rocco DiSpirito - (Show # MP-1B56) - from the TV FOOD NETWORK"


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