There are several risotto recipes here. If you can make one, you can make them all, and will realize a recipe isn’t actually needed to make risotto – only an imagination.
This dish is especially nice if you add a teaspoon of dried basil to the stock.
Olive oil
1/2 of one large onion, minced
2-4 cloves garlic, minced
1 1/4 cups Arborio rice
6 cups vegetable or chicken stock, heated
1/2 cup white wine
2 to 4 Tablespoon butter
9 oz. package frozen artichoke hearts,
thawed and cut lengthwise into bite-sized pieces,
cooked according to package directions
Freshly grated parmesan cheese for garnish
Saute onion and garlic, in the olive oil, in a heavy Dutch oven over medium heat, for about 5 minutes, or until onion is translucent. Add the rice and stir over a medium heat for about one minute, to coat the rice in the oil. Add the wine. Stir. Have a pot of hot stock ready nearby. Add hot stock to the rice, about 1/2 cup at a time, stirring constantly over a medium to low heat. Continue stirring and ladling-in more stock as the rice absorbs the liquid and the rice is cooked throughout, but is not soft. This will take about 25 minutes. Stir in the butter. Salt and pepper to taste. Carefully stir in the artichokes so they do not break up. Cover, remove from heat and let sit 5 minutes so the artichokes will heat through. Serve. (A small amount of liquid should be present, so the consistency is “creamy” like oatmeal, not “soupy”.) Serve on plates or pasta bowls, garnish with additional Parmesan Cheese, if desired.
Serves 4.