Wednesday, January 25, 2012

Artichokey Rissooty

1 large Onion Chopped (or one large leek , bunch shallots)
2 Tb butter
4 big cloves garlic
1 cup Arborio Rice
1 half cup white wine ( I like to use pinot gris)
1 Veggie broth


1 Jar of Artichoke hearts and stems (trader joes is the best) drained and chopped
1 cup fresh basil leaves
1/2 cup parm

Warm broth in a stock pot..... keep warm but not hot

In a seperate pot fry your onions in butter till soft and glassy
add garlic and cook another 3 to 4 minn
add rice and fry till rice gives off a toasty nutty smell
add wine ( pour yourself some to drink while you are at it)
stir constantly till all liquid is absorbed

set timer for 21 minn

begin adding broth in 1/2 cup amounts

1/2 cup at a time stirring constantly till all liquid is absorbed

(this can kinda boring or cathartic)

keep going until all the broth is gone or the timer dins!

if you run out of broth add more butter and next time lower the heat. you want it right between med high and high

once cooked remove from heat.
toss in chokes! basil! salt and pepper
garnish with parm
and eat!

made this saturday and had a friend snap a pic with his phone, sorry not so fancy!

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