Friday, March 11, 2011

Risotto with Brown Butter Artichokes

If anything in the kitchen is defined as a "labor of love", I would say that Risotto would perfectly fit that description.  But, I'm here to tell you that though it seems intimidating, it couldn't be easier.  It's incredibly satisfying and can be made with a million different accompaniments.  I made this batch with lots of Parmesan and and topped it with brown butter artichokes.   It was warm, creamy and ever so decadent!  Once you learn how to make Risotto, plain old rice will just never do the trick.

Housepitalities Risotto with Brown Butter Artichokes


  • 4 cups low-sodium Chicken Stock
  • 5 tablespoons unsalted Butter
  • medium Onion, finely chopped
  • 2 cloves of Garlic, grated into the white wine
  • 1 1/2 cups Arborio Rice
  • 1 cup dry White Wine, such as Pinot Blanc or Sauvignon Blanc
  • 1/2 teaspoon Salt
  • 3-4 grinds of freshly ground Black Pepper
  • 1/2 cup freshly grated Parmesan, and another 1/2 cup for garnish
  • 1 can Artichoke Hearts in water or 2 cups frozen Artichoke Hearts

  1. In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
  2. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion  and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine/garlic and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
  3. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.  You should add a ladle of liquid about every 3-4 minutes.  It should be al-dente, but not too much of a bite.  If it's still tough when you only have 2-3 ladles left, put a lid on the rice to let it absorb the liquid a little slower, allowing the rice to cook through.
  4. In a separate saute' pan, melt 1 tablespoon of butter on very low heat, allowing it to turn brown slowly.  When it is brown, but not burnt, add the artichokes (drain well) and saute' on medium-low for about 10 minutes until golden brown.
  5. Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Serve immediately, topping with additional Parmesan and Artichokes.


Post a Comment