Artichoke Risotto

Serves 6

  • 10 to 12 cups chicken or vegetable stock
  • 10 Tbsp. unsalted butter
  • 1 medium onion, finely chopped
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 1 small jar roasted artichoke hearts, drained
  • Sea salt and freshly ground black pepper
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 Tbsp. chopped fresh parsley
  1. Put stock in a small saucepan and bring to a simmer.
  2. Melt 4 Tbsp. of the butter in a medium saucepan. Add the onion and cook until translucent, 5 minutes.
  3. Add the rice and stir to coat with butter. Add the wine and simmer until wine has completely evaporated, about 5 minutes.
  4. Add warm stock, a ladleful at a time, stirring continuously. Allow the liquid to evaporate before adding the next ladleful; it should take about 2-4 minutes. If after adding 10 cups of the broth, if the rice is still hard, then continue adding the remaining 2 cups.
  5. After 10 minutes and all of the broth has been added, add the artichoke hearts and salt and freshly ground black pepper to taste. Cook another 5 to10 minutes, until rice is cooked but still has a hint of crunch left.
  6. When the rice is done, add the remaining 6 Tbsp. butter and the Parmigiano-Reggiano and stir quickly. Garnish with parsley and serve.