Recipe: Artichoke Risotto (using artichoke hearts and white wine)

ARTICHOKE RISOTTO

1 1/2 cups beef broth
1 1/2 cups water
1 1/2 tablespoons olive oil
1 tablespoon butter
1/2 cup finely chopped onion
1 cup sliced drained artichoke hearts
2 teaspoons minced garlic
1 cup uncooked Arborio rice*
1/4 cup dry white wine
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh parsley
1 tablespoon butter
1/4 cup freshly grated Parmesan cheese

Combine the beef broth and 1 1/2 cups water in a medium saucepan and simmer over low heat to keep warm.

Heat the olive oil and 1 tablespoon butter in a large heavy saucepan over low heat. Add the onion and cook for 7 minutes or until the onion is tender-crisp, stirring frequently.

Stir in the artichokes and garlic to the onions and cook for 5 minutes longer or until the onion is tender.

Add the rice to the saucepan and cook for 1 to 3 minutes or until the rice is opaque, stirring constantly. Add the wine and cook for 3 minutes or until the liquid is absorbed, stirring frequently.

Add 1/2 cup of the warm broth mixture and cook for 3 to 5 minutes or until most of the liquid is absorbed, stirring frequently. Season with salt and pepper. Add the remaining broth mixture 1/2 cup at a time, simmering until the liquid is absorbed after each addition and cooking until the rice is tender and creamy, stirring constantly; the cooking time will total 25 to 30 minutes.

Remove from the heat and add the parsley, 1 tablespoon butter and cheese, mixing well. Serve immediately.

*HELPFUL HINT:
Don't wash risotto rice before cooking, because it will lose the starches vital to the dish. Instead, toast the rice in olive oil or butter so that each grain is lightly coated. This way, the rice will absorb the cooking liquid gradually and release its starches slowly, which is the key to achieving a creamy risotto.

Makes 3-6 servings
Source: Oil & Vinegar: An Emulsion of Recipes by Junior League of Tulsa