Artichoke and Parmigiano Cheese Risotto
(Risotto di Carciofo e Parmigiano)
Ingredients:
5 and 1/2 cups (or more) chicken broth
2 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1 cup finely chopped onion
8 baby artichokes, trimmed, halved
1 and 1/2 cups arborio rice (about 10 ounces)
1/2 cup dry white wine
1/2 cup finely grated Parmigiano cheese
Directions:
Bring the broth to simmer in a
saucepan.
Remove from heat.
Cover and keep warm.
Melt 1 tablespoon of butter with olive oil in a heavy pot over medium-high heat.
Add the onion.
Saute until soft and golden, about 5 minutes.
Pat the artichokes dry and add to pot.
Sprinkle with salt and pepper.
Cover and cook until the artichokes begin to brown, stirring often, about 8-10
minutes.
Add the rice.
Stir for 2 minutes.
Add the wine.
Stir until absorbed, about 1 minute.
Add 1 and 1/2 cups warm of chicken 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 the next and stirring often, until the rice is just tender and
mixture is creamy, about 20 minutes longer.
Remove from heat.
Stir in the cheese and 1 tablespoon butter.
Season with salt and pepper.
Transfer to bowl and serve. Makes 6 to 8 (side-dish or 4 main-course) servings.