Artichoke Risotto - {Risotto Coi Carciofi}

Recipe Ingredients

1		Chicken stock
10		Baby artichokes
1		Lemon - juiced
1		Onion - chopped
1		Garlic clove - chopped
1 tablespoon	15ml	Virgin olive oil
1 lb	454g / 16oz	Arborio rice
1/2 cup	118ml	Dry white wine
1/4 cup	59ml	Grated Sicilian pecorino
2 tablespoons	30ml	Minced fresh Italian parsley
1 section		Thyme - leaves removed
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-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.

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

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