artichoke risotto

What says valentines day more than risotto? Is there another dish that screams decadence like risotto does? With it’s buttery, creamy, winey base, it is decadence at its very core.

And, contrary to popular belief, risotto is not difficult to make. Once you wrap your mind around the fact that risotto in and of itself is a method of cooking, and not the recipe itself, it makes much more sense.

This particular version may just be my favorite. I love artichoke anything, and this is no exception.

Ingredients:

2 Tbsp evoo

1 small spring onion, diced

2 cloves of garlic, minced

1 1/2 cups arborio rice

1 tsp kosher salt

1/2 cup dry white wine

6 cups of chicken stock, or homemade bone broth

1 can artichoke bottoms, diced

juice of 1 lemon

1/4 cup sour cream

1 bunch italian parsley, chopped

Directions:

Sauté onions and garlic in evoo over medium heat until soft and translucent.

Meanwhile on a different burner, heat the chicken stock on low until warmed.

To the onions and garlic, add rice and salt, stirring until slightly tan in color.

Add white wine and stir until absorbed by the rice mixture.

Slowly add in warmed chicken stock one ladle at a time. Stirring mixture until completely absorbed by the rice. Continue the process, ladle by ladle until rice is tender, with just a slight bite to it- you don’t want mushy risotto. This process usually takes about 20 minutes, and a lot of tasting to make sure you the consistency right.

Add sour cream, artichokes, lemon juice, parsley, and additional salt to taste. Serve immediately.