Lemon Poppy Seed Pound Cake

Wednesday, July 4, 2012

Artichoke Risotto

This is really not a very good picture.  (photography is not my strong suit!)
Anyway, I have always wanted to try and make Risotto...I did it once with regular rice
-don't do that-  
Spring for the Arborio rice.  It is so much better and this turned out fantastic.  The only 
complaint from the kids was the amount of artichokes.  I however thought 
they were delicious.  YUM!
Posted by Lisa

source:  www.foodnetwork.com


  • 1 quart chicken stock
  • 10 baby artichokes
  • 1 lemon, juiced
  • 1 onion, chopped
  • clove garlic, chopped
  • 1 tablespoon virgin olive oil
  • 1 pound arborio rice
  • 1/2 cup dry white wine (I omitted that and used more chicken stock)
  • 1/4 cup grated Sicilian pecorino
  • 2 tablespoon fresh minced Italian parsley
  • 1 sprig thyme, leaves removed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


Bring the chicken stock to a boil over high heat.
Clean the artichokes, leaving the tender inner leaves attached to the hearts, and halved. Rub with 1/2 lemon.
Cook artichokes until tender, about 10 minutes.
In a saute pan over low heat, saute onions and garlic together in olive oil. Add rice and toast to harden the outer starch. Add wine and slowly add chicken stock, only adding as much as will evaporate in 1 minute, until rice is cooked and creamy.  (this takes about 30 minutes so be prepared to babysit it)
When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. Just before serving, mix in the artichokes, cheese, chopped parsley, thyme leaves, and salt and pepper, to taste.

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