RISOTTO WITH ARTICHOKE HEARTS
Provided by Florence Fabricant
Categories dinner, one pot, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Trim each of the artichokes. First slice off the stem flush with the base. Tear off all the heavy outer leaves, then the inner ones until the thick, fleshy bottom is exposed. By this time there should be a small pointed cluster of leaves left. Cut through the leaves and the bottom vertically to quarter it, then cut away the remaining leaves and the fuzzy choke, leaving the round, solid bottom pieces. Cut the quarters of the bottom in narrow wedges and place in a bowl of lemon juice mixed with water to prevent browning while you prepare the rest of the artichokes.
- Heat the oil in a large, heavy saucepan. Add the onion, saute over medium heat for about five minutes, then stir in the garlic. Dry the artichoke pieces on a paper towel, add them to the saucepan and saute, stirring, another two to three minutes. Stir in the rice.
- Keep the chicken stock at a simmer and add it to the rice about one-half cup at a time. Slowly stir the rice, adding more stock as it is absorbed. Regulate the heat so the mixture simmers. Continue adding stock and stirring until the rice is just tender and all the stock has been absorbed, about 20 minutes.
- Season to taste with salt and pepper. Fold in the parsley and serve with Parmesan cheese on the side.
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Aubrianne Blackshear
[email protected]This risotto is perfect for a special occasion. It's elegant and delicious.
Daniel Vidal
[email protected]I would recommend this risotto to anyone who loves artichokes. It's a great way to enjoy this delicious vegetable.
Diya Malik
[email protected]Overall, I thought this risotto was just okay. It wasn't bad, but it wasn't anything special either.
Somaria Townsel
[email protected]The risotto was a bit too al dente for my taste. I think I would have liked it better if it had been cooked for a few minutes longer.
Jeyawathani Kanapathy
[email protected]I found this risotto to be a bit too rich for my taste. I think I would have preferred it if it had been made with less butter and cream.
Fjfg Ghrgh
[email protected]This risotto was a bit bland for my taste. I think I would have liked it more if I had used more artichoke hearts and Parmesan cheese.
Zaeem Ali
[email protected]I was really impressed with this risotto. It was creamy, flavorful, and the artichoke hearts added a nice touch of texture and flavor.
Acquah Andy
[email protected]This risotto was so easy to make and it tasted amazing! I used fresh artichoke hearts and they were so tender and flavorful. I will definitely be making this again.
Jonathan David's Painting
[email protected]I love artichokes and this risotto was the perfect way to enjoy them. The risotto was creamy and flavorful, and the artichoke hearts added a nice touch of texture and flavor.
Asmi Asmi
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the dish was delicious. I used canned artichoke hearts and they worked perfectly.
Hussnain Hussnain
[email protected]I tried this risotto recipe last night and it was a hit! Everyone loved the creamy texture and the artichoke hearts added a really nice flavor. I will definitely be making this again.
esther gere
[email protected]This artichoke heart risotto was a delight! The flavors of the artichoke hearts, Parmesan cheese, and lemon zest blended perfectly. The texture was creamy and rich, and the artichoke hearts added a nice crunch. I would definitely recommend this recip