By Nancy Caivano
Risotto with Artichokes
and Caramelized Onions
3 tbsp olive oil
2 large onions, thinly sliced
5 cloves garlic, chopped
(or 1 tbsp jar chopped garlic)
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
One (10-oz) pkg artichoke hearts, defrosted,
drained well and thinly sliced
1/4 cup sliced black olives
2 tsp lemon juice
3 tbsp butter
1/2 cup grated pecorino romano cheese
1/4 cup parsley, chopped
2 tsp thyme, finely chopped
Salt and pepper
In a large saucepan, heat olive oil on high heat. Add onions and sauté until onions begin to brown. Reduce heat to low and cook until very well browned and very tender, 15 to 30 minutes, depending on onions.
Add garlic to onions and cook 5 minutes. 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. After fourth addition of stock is added, add artichokes, olives and lemon juice.
After last addition of stock is absorbed, remove from heat. Stir in butter, romano, parsley, and thyme. Season with salt and pepper. Serve immediately.
Pasta Risotto and You
- Pasta with Shrimp, Cherry Tomatoes, and Parsley-Walnut Pesto
- Pasta with Shrimp and Crab
- Pasta with Roasted Eggplant, Ricotta and Roasted Peppers
- Pasta with Roasted Peppers, Peas and Tomato Cream
- Risotto with Artichokes and Caramelized Onions
- Risotto with Chicken, Spinach and Lemon
- Risotto with Peppers and Goat Cheese
- Risotto with Rosemary Marinated Chicken and Asparagus
This page created May 1999