Artichoke heart risotto
Classic risotto bianco gets a clever twist here with the addition of artichoke hearts
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
1.2l hot stockÂ
2 onions, finely chopped
3 cloves of garlic, crushed
2 celery sticks, finely chopped
100g butter
olive oilÂ
400g risotto rice
250ml dry white wine
150g Parmesan, grated
sea salt
black pepper
150g good quality marinated artichoke hearts, roughly chopped
2 tsp thyme leaves
Method
Keep the hot stock next on the hob with a ladle handy.
Using a large frying pan or casserole, heat the butter with a drizzle of olive oil over a medium-high heat. When the butter is bubbling add the onion with a small pinch of sea salt.Â
Soften the onions and then add the celery and garlic cooking them for another five minutes.
Add the rice to the pan and stir it around until it is well coated in the butter.
Add the white wine to the pan and leave it bubble away until the rice soaks it up.
Ladle in the hot stock, one ladle at a time, stirring the rice around the pan until all the stock has been absorbed and the rice is cooked through.Â
Towards the end of cooking add the artichoke hearts to the pan along with the parmesan, thyme leaves and another good crack of black pepper.
