RISOTTO WITH ARTICHOKE HEARTS
Provided by Florence Fabricant
Categories dinner, one pot, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Season to taste with salt and pepper. Fold in the parsley and serve with Parmesan cheese on the side.
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Dolly Bear
[email protected]I thought this risotto was just okay. It wasn't bad, but it wasn't anything special.
Kim Hunter
[email protected]This was a great recipe. I will definitely be making this again.
Tauqir Malik
[email protected]I thought this risotto was very good. The artichoke hearts added a nice touch of flavor and the rice was cooked perfectly.
Ayan Amirali
[email protected]This risotto was a bit bland for my taste. I think it needed more seasoning.
Kayden Johnson
[email protected]I wasn't a big fan of this risotto. The artichoke hearts were too overpowering.
Denzel Mandigo
[email protected]This was a great recipe for a weeknight meal. It was easy to make and very flavorful.
Diego Deleeuw
[email protected]I thought this risotto was delicious! I especially liked the crispy artichoke hearts.
Myles Wbber
[email protected]This risotto was a bit too rich for my taste, but it was still good.
Haji ZAFAR HUSSAIN
[email protected]I've made this risotto several times and it's always a hit with my family and friends.
mdmasum khan official
[email protected]This was the best risotto I've ever had! The artichoke hearts were the perfect addition.
Paiman Namazi
[email protected]I'm not a big fan of artichokes, but I thought this risotto was pretty good. The rice was cooked perfectly and the flavors were well-balanced.
Arif Zwak
[email protected]This was a nice change of pace from my usual risotto recipes. I liked the addition of the artichoke hearts.
Shalim Shafiu
[email protected]I thought this risotto was just okay. The artichoke hearts were a bit too strong for my taste.
Tanzila Akther
[email protected]This was a great recipe. I used fresh artichoke hearts and they were so flavorful.
BaritoneStudios
[email protected]I've never made risotto before, but this recipe was easy to follow and the results were delicious. I will definitely be making this again.
MD:ANOWAR HOSSIN
[email protected]This risotto was amazing! The artichoke hearts added a nice touch of flavor and texture.