THE ART OF ITALIAN DINING
When it comes to risotto, good risotto, I am weak. I admit it. Sometimes you just need to take the stairs instead of the elevator so you can enjoy a bowl of goodness from time to time. And this is the case.
Risotto is one of those dishes that people think is harder than it is. If you can stir, you can make risotto. Stirring and chopping to me is incredibly therapeutic and is much cheaper than therapy! There is an art to risotto and once you’ve mastered the blank canvas (basic risotto) you are on the road to making colorful beautiful bowls of bliss.
During this time of the year in Italy, overflowing crates of artichokes fill the market streets – a sure sign that Spring is on its way! So what to do with these edible flowers? Try this personal favorite, artichoke risotto or ‘Risotto ai Carciofi’. If artichokes seem a bit overwhelming & you wonder where to begin you may one to take a look at THE 5 RULES FOR A PERFECT RISOTTO. Also, below you will find instructions on how to clean artichokes. How easy am i making this for you?!
4 servings (main course)
– 5 1/2 cups (or more) low-salt chicken broth
– 2 tablespoons butter, divided
– 2 tablespoons extra-virgin olive oil
– 1 cup finely chopped shallots
– 8 baby artichokes, trimmed, halved
– 1 1/2 cups arborio rice (about 10 ounces)
– 1/2 cup dry white wine
– 1/2 cup finely grated Parmesan cheese
– 1 chopped fresh garlic
– a handful of mint leafs
– lemon zest
Bring broth to simmer in saucepan. Remove from heat. Cover; keep warm.
Peel the artichokes back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Immerse the artichokes in water with half the lemon juice, with a heavy lid or heat-resistant dish placed on top of them to keep them immersed and stop them discoloring.
Melt 1 tablespoon butter with oil in heavy pot over medium-high heat. Add shallots and chopped garlic; sauté until soft and golden, about 5 minutes. Pat artichokes dry slice the halves finely and add to pot. Sprinkle with salt and pepper. Cover and cook until artichokes begin to brown, stirring often, about 8 minutes. Add rice; stir 3 minutes. Add wine; stir until absorbed, about 1 minute. Add 1 1/2 cups warm broth; cook until absorbed, stirring often, about 5 minutes. Add more broth, 1/2 cupful at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is just tender and mixture is creamy, about 20 minutes longer.
Remove from heat; stir in cheese and 1 tablespoon butter, a few leaves of chopped mint. Season with salt and pepper and a little bit of lemon zest. Transfer to bowl and serve.
HOW TO CLEAN ARTICHOKES?