Ingredients

  • 1 carrot, peeled and chopped very coarsely
  • 1 stalk celery, peeled and chopped very coarsely
  • 1 small tomato, halved
  • ¼ onion, peeled
  • 2 quarts water
  • 4 small artichokes
  • 1 lemon
  • 1 shallot, thinly slice. Vegetable risottos need shallot not onion
  • 1 cup carnaroli or arborio rice, 1 handful rice per person
  • 1 Tablespoons butter
  • ½ cup parmesan cheese, 1 handful per person

Directions

Place celery, carrot, onion, tomato and pinch of salt in water. Bring to boil and simmer to make vegetable stock. Squeeze lemon juice into a large bowl of cool water. Prepare artichokes, dip into lemon water frequently to keep from browning: Cut off stem so 1 inch remains. Remove half of leaves until remaining leaves are tender. Remove green parts on stem and heart. Cut off tip half of artichoke and discard. Quarter artichoke lengthwise. Remove hair from the heart. Thinly slice what remains. Thinly slice shallot. Saute shallot in olive oil with ladle of stock until transparent. Add artichoke and another ladle of stock and saute for 10 minutes. Add salt and stock as needed. Add in rice. Stir for 2 minutes. Add stock one ladle at a time as necessary. Do not let it go dry. Repeat until rice almost done. Remove from heat and add butter and parmesan. Stir vigoursly until blended. Let sit 5 minutes and serve.

Notes
Artichokes may take more or less time to cook depending on how young and fresh they are. The rice, when served, still had a bit of white in center of grain. Rice should only take 12 minutes or so of cooking before removing from heat according to teacher. Not sure if her rice was partially preboiled from package since rice I use takes closer to 30 minutes of cooking time.
Final product was not as thick and creamy as I do. "Sauce" was spoon coating consistency.


Keywords
2010 Vacation, Italy
MacGourmet downloadArtichoke Risoto. To import, drag image to your MacGourmet recipe box.