Artichoke Red Onion Rosemary Risotto Recipes
ARTICHOKE RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
- To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.
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- Fill a large bowl with water and add some parsley stalks, then prepare the artichokes one at a time. Remove the tough outer leaves to reveal the pale inner heart. Trim the stem a few inches away from the base, then use a vegetable peeler to peel the outer green from the stem until you get to the lighter, tender centre. Cut off the top of the heart to reveal its layers. Using a teaspoon, scoop out the hairy choke. Without delay, immerse the artichokes in the parsley water solution to prevent them turning brown.
- Heat 1 tbsp of the oil in a large saucepan. One at a time, drain and slice each artichoke lengthways into 8 thin strips, then add to the pan with half the garlic, 150ml water and some salt and pepper. Cover and cook for 5 minutes or until tender. Set aside.
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