By Nancy Caivano
2 tbsp olive oil
1 onion, chopped
5 cloves garlic, chopped
(or 1 tbsp jar garlic)
2 cups arborio rice
1/2 cup white wine
Reserved liquid from Braised Artichokes plus enough chicken (or vegetable) stock
to equal 4 cups, brought to a simmer
1 cup Braised Artichokes (recipe to follow)
4 tbsp butter
1/2 cup grated Pecorino Romano cheese
2 tbsp parsley, chopped
2 tbsp thyme, finely chopped
Salt and pepper
In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add onion, and garlic. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add artichokes. When rice is al dente, remove from heat, and stir in butter and cheese.
After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, and thyme. Season with salt and pepper and serve immediately.
2 lb artichokes (baby artichokes if
you can find them) stemmed, outer
leaves and choke removed, to leave hearts
1 entire garlic head, separated into
cloves, and cloves peeled
1 large onion (or 2 small), quartered
2 cups white wine
1 bunch fresh parsley
6 fresh thyme sprigs
Combine all ingredients in a large stockpot. Bring to a boil. Reduce heat to low and simmer for 1/2 hour.
Strain. Remove artichokes and slice thinly. Use reserved liquid in risotto.
The remaining liquid can be used as a soup base, or you can also make a fantastic artichoke broth by straining and removing herbs; purée artichokes, onion, garlic and broth. Add salt and pepper to taste.
This page created April 1999
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