Recipe: Four Seasons Aviara Artichoke Risotto (crock pot)

ARTICHOKE RISOTTO

"Here is one of Alessandro Serni's simple yet irresistible risottos from the Four Seasons Aviara restaurant, Vivace. It is best made in the springtime with fresh artichokes. If you can find tiny ones, use them cut in half. If not, cook large artichokes, eat the leaves, remove the chokes, and slice the hearts for the risotto."

3 tablespoons olive oil
1/2 yellow onion, finely chopped
3 cloves garlic, minced
2 cups Arborio rice, uncooked
1 cup dry white wine
6 cups chicken stock
4 cooked small artichokes, quartered or 2 cooked large artichokes hearts, sliced
1/4 cup unsalted butter
6 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Salt and freshly ground black pepper

Heat a large saute pan over medium-high heat and add the oil. Add the onion and garlic and saute, stirring frequently, for about 10 minutes, until lightly browned. Add the rice and stir for 1 minute, or until. opaque. Add the wine and cook for about 10 minutes, until the Iiquid is reduced by two-thirds.

Transfer the rice mixture to the slow cooker and add the stock and artichokes. Cover and cook on high for about 2 hours, until the rice is firm but tender. Stir in the butter, cheese, and salt. and pepper to taste just before serving.

Transfer to a warmed serving dish and garnish with cheese. Serve immediately.

TO DRINK: Franco Fiorina's Barbaresco a very big red wine made from the Nebbiolo grape that comes from the Piedmont region.

Makes 4 servings
Source: The Gourmet Slow Cooker by Lynn Alley