Risotto With Artichoke Hearts
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4large artichokes
- Juice of 1 lemon
- Water
- 3tablespoons extra-virgin olive oil
- ½finely chopped red onion
- 2cloves garlic, minced
- 1½cups arborio rice
- 5cups hot chicken stock
- Salt and freshly ground black pepper
- 3tablespoons minced fresh parsley
- Freshly grated Parmesan cheese
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Season to taste with salt and pepper. Fold in the parsley and serve with Parmesan cheese on the side.
Private Notes
Comments
My first step is always pour one glass of wine into the chef. I use artichokes canned in brine. I also quarter and sauté baby bell mushrooms, set aside and add with the artichoke with the last addition of chicken broth. My very last addition is 1/2 cup of Prosecco or whatever white wine I favor at the moment. Additionally, when sautéing the onion I also add a few sprigs of fresh rosemary and thyme to simmer along with the risotto — remove the “twigs” before serving.
Has anyone tried using jarred (not marinated) artichoke hearts for this?
From Florence: If using jarred artichokes I would add them near the end; otherwise they might fall apart. And frozen would be better than jarred.
My first step is always pour one glass of wine into the chef. I use artichokes canned in brine. I also quarter and sauté baby bell mushrooms, set aside and add with the artichoke with the last addition of chicken broth. My very last addition is 1/2 cup of Prosecco or whatever white wine I favor at the moment. Additionally, when sautéing the onion I also add a few sprigs of fresh rosemary and thyme to simmer along with the risotto — remove the “twigs” before serving.
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