Monica makes amazing risotto--when she showed me the ropes, I was psyched--I had always been too intimidated to try it myself. My first solo attempt was a few weeks ago, and I think I did pretty well!
-4 c. chicken stock
-2 T. butter
-2 T. olive oil
-2 small onions, finely diced
-2 cloves garlic, minced
-10 artichoke quarters (I used frozen artichoke hearts from Trader Joe's)
-1/2 t. dried oregano
-1 c. arborio rice
-1/3 c. dry white wine
-1/4 c. freshly grated parmesan
1. In a small saucepan, warm the chicken stock while preparing the other ingredients.
2. In a larger saucepan, heat the oil and butter over medium heat. Add the onions, garlic, artichokes and oregano, and cook for a few minutes.
3. Add rice, and cook for about 4 minutes.
4. Add the wine and cook until it has been absorbed, stirring occasionally.
5. Add one ladleful of warm stock, and cook until absorbed. Repeat until all stock has been used, stirring frequently.
6. Add the cheese, and season with salt and pepper. Garnish with additional grated cheese.
This is just incredibly good. And the recipe seems quite versatile, so if artichokes aren't your thing, something else could be substituted easily. I'm thrilled to know how to make this now--thanks so much to Monica for sharing!
I'm so glad it turned out well! And I'm excited that Trader Joe's has frozen artichokes - I know they freeze well but I've never found them in a grocery store. Awesome.
ReplyDeleteSeems like a great thing for a snowy day! We're going to try it with mushrooms. I'll let you know how it turns out!
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