By Nancy Caivano
Risotto with Braised Artichokes
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.
A nice presentation is to top rice in serving platter with sprigs of thyme, and some extra artichokes, simply sautéed and scattered on top of risotto.
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.
Pasta Risotto and You
- Homemade Tortellini Gratin with Tomatoes, Cream and Peas
- Orange Scented Risotto with Chicken and Roasted Peppers
- Pasta with Artichoke Hearts, Chicken and Mustard Cream
- Pasta with Asparagus, Green Beans and Walnuts
- Risotto with Braised Artichokes
- Risotto with Chicken and Vegetables
- Risotto with Shrimp, Asparagus and Peas
- Swiss Chard Ravioli with Spicy Tomato Sauce
This page created April 1999