The Art of Risotto: Artichoke Risotto
I am a sucker for risotto. Plain and simple I could eat the entire pot. Not a good idea but hey I just don’t think clearly when a bowl/plate is placed in front of me. When it comes to food, good food, I am weak. I admit it. Sometimes you just need to take the stairs instead of the elevator so you can enjoy a bowl of goodness from time to time.
Risotto is one of those dishes that people think is harder than it is. If you can stir, you can make risotto. Stirring and chopping to me is incredibly therapeutic and is much cheaper than therapy! There is an art to risotto and once you’ve mastered the blank canvas (basic risotto) you are on the road to making colorful beautiful bowls of bliss. Like this artichoke risotto.
It’s made with tender young artichoke hearts that have been bathing in exquisite olive oil. I feel that I need to pull out words from my college art history class when I reference art so there you go. Exquisite indeed.
- 5-6 cups vegetable stock - warm
- 2 tablespoons unsalted butter
- 1 small onion - minced
- 2 cups arborio rice
- 1 tablespoon heavy whipping cream
- 120g artichoke hearts in olive oil
- Parmigiano Reggiano - grated
- Into a medium saute pan add butter, heat over medium heat. Add onion and saute until softened.
- Add rice, stirring constantly and cook until it's coated with butter. Season with salt.
- Add ladle full of stock, stirring and cooking until it has been absorbed. Continue adding ladles of stock, stirring and coking until absorbed. Approximately 20 minutes until rice is tender.
- Check for seasoning. Add salt if necessary. Add cream. Stir. Add artichokes.
- Garnish with grated Parmigiano Reggiano