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Artichoke Risotto

Ingredients

4 artichokes
Lemon juice, white wine or vinegar (see method)
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) pine nuts
1 tablespoon (15 mL) chopped garlic
2 cups (500 mL) arborio rice
3 cups (750 mL) chicken stock
1 cup (250 mL) white wine
1 cup (250 mL) cherry tomatoes
3 ounces (90 g) baby spinach leaves
1 tablespoon (15 mL) chopped fresh basil
2 tablespoons (30 mL) lemon juice
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) pepper
2 tablespoons (30 mL) butter
1/2 cup (125 mL) grated parmesan cheese

Directions

Artichokes:
Trim tops of artichokes. Peel off first layer of outer leaves. Remove inside choke: place two thumbs firmly over top of artichoke, and apply enough pressure to draw leaves apart to reveal inside centre. With a paring knife, remove coarse inner choke. Discard.
 
Drop artichokes into boiling acidic water-use 1 tablespoon (15 mL) lemon juice, white wine or vinegar to 3 cups (750 mL) boiling water-and simmer 3 to 5 minutes over low heat, until outer leaves pull away easily and artichokes are tender.

Risotto:
In a saucepan, sauté pine nuts in oil until they just begin to brown. Add garlic and sauté 2 minutes until translucent. Reduce heat to low, add rice and sauté 5 minutes. Do not brown. Add chicken stock and continue to stir until absorbed. Add white wine and simmer until rice achieves a creamy consistency, about 8 to 10 minutes. Add remaining ingredients and cover. Remove from heat. Let stand 5 minutes before serving.

Artichoke Risotto

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