Baby Artichoke Risotto
From chef_irish 15 years agoIngredients
- 24 baby artichokes shopping list
- 1/2 cup red wine vinegar shopping list
- 1/4 cup olive oil shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon dried oregano shopping list
- 6 slices thick-cut bacon, diced shopping list
- 3 tablespoons olive oil shopping list
- 1 cup chopped onion shopping list
- 2 to 3 cloves garlic, minced shopping list
- 1 quart chicken broth shopping list
- 1 1/2 cups arborio rice shopping list
- 1 cup shredded parmesan cheese shopping list
How to make it
- Rinse baby artichokes and drain. Cut off stem of each artichoke at its base. Peel back and snap off leaves all around the base, starting at the base and working around the artichoke until you reach leaves that are yellow at the top and no longer easy to separate. Cut off top 1/3 of leaves.
- In a large saucepan or pot, over medium heat, bring vinegar, olive oil, salt and oregano to a simmer. Add prepared baby artichokes, cover and simmer until tender, about 10 to 15 minutes. Drain and set aside. Discard cooking liquid.
- In same pan cook bacon until crisp. Lift bacon out and set aside with artichokes. Drain bacon drippings, reserving 2 tablespoons. In same pan heat 3 tablespoons olive oil along with reserved bacon drippings.
- Add onion and garlic and cook until onion is tender, about 5 minutes. Meanwhile, in separate saucepan, heat broth to simmering and keep hot. Add rice to bacon drippings and cook and stir until every grain of rice is coated and beginning to turn golden, about 3 to 5 minutes.
- Add about 1 cup of hot broth to rice and cook and stir until broth is completely absorbed. Continue to add hot broth ΒΈ cup at a time, cooking and stirring after each addition until absorbed.
- Stir in reserved artichokes and Parmesan cheese
People Who Like This Dish 3
- juels Clayton, NC
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The Rating
Reviewed by 2 people-
Love artichokes and risotto! This sounds really good, never tried cooking it with red wine vinegar before!
juels in Clayton loved it
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