Tuesday, April 20, 2010

Artichoke Risotto

Talk about health foods, and this recipe comes up. I saw it in the news when I was looking at the recent volcanic eruption and how thousands of air passengers got stranded, and this is part of the news.
Presto! I have another recipe to add in my cooking site.
Here goes!

Baby Artichoke Risotto from NYTimes

Artichoke Risotto
, a.k.a. Risotto Ai Carciofi

(Serves six)

  • 4 cups organic vegetable stock
  • 2 tablespoons vegetable oil
  • ¼ cup minced shallots
  • ½ cup finely diced yellow onion
  • 2 minced garlic cloves
  • 1 cup Arborio rice
  • ½ artichoke heart, quartered
  • 1 tablespoon finely chopped fresh sage
  • ½ cup white wine
  • ½ teaspoon salt
  • pinch of ground black pepper
  • ¼ cup shredded parmigiano-reggiano cheese

    The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches, and Salads
  1. On low heat, warm the vegetable stock and set it aside.
  2. Heat the olive oil in a medium saucepan over medium-low heat and add the garlic, shallots, and onion. Cook until the shallots and onions are translucent. It should take about three minutes.
  3. Then add the rice and stir well before cooking for a minute.
  4. Add the sage, white wine, artichoke heart, salt, and pepper, and cook until the wine is absorbed by the rice.
  5. Add the stock one cup at a time while stirring.
  6. Stir until the rice absorbs all of the liquid, which should take 15 minutes per cup of stock. As the stock is added, the rice should begin to look creamier.
  7. Remove the rice from the heat when all of the stock has been absorbed. Add in cheese and serve.
Most importantly, enjoy!

Cucina Viva Risotto with Artichoke, 8.8-Ounce Bags (Pack of 8)Taken from all over the web, but particularly The Tartan site here.
Jamie Oliver's version is here.
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