Prep 5 mins
Cook 30 mins
I found this on the website DreamOfItaly.com, who got permission from Villa d'Este to publish this recipe. I am a huge Frank Sinatra fan, and so I thought I would publish this here.
- 6 artichoke hearts
- 4 1⁄2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 6 cups chicken stock
- 1 small onion, finely chopped
- 2 cups carnaroli rice
- 1 cup italian spumante (sparkling wine)
- 3 tablespoons grated parmesan cheese
- salt, to taste
- fresh ground pepper, to taste
- 1 tablespoon flat leaf parsley, minced
- Cut the Artichoke hearts into thin slices, and then set half of them to the side.
- In a saucepan over medium heat, melt 1/2 tbs butter and 1 tbs olive oil.
- Add in artichokes and saute for 3 minutes, or until the centers are soft.
- In a pan, bring the chicken stock to a boil and then turn down the heat so that it is simmering barely.
- In another saucepan over medium heat, melt another tbs of butter with the last tbs of olive oil.
- Add in the onions and saute until translucent (about 3 minutes).
- Then add in the rice and stir until all of it is covered in the oil/butter mixture, and cook for about 3 minutes.
- Add in 1/2 cup of the sparkling wine and stir until it is absorbed.
- Add in 1 cup of the stock and stir until it is absorbed, and then add in the artichokes that have not been cooked.
- Keep adding in 1/2 cup more stock, stirring often, and making sure that the liquid is absorbed before adding any more.
- Cook until the rice is al dente, yet creamy and tender (about 15-20 minutes). There may be leftover stock.
- Once done, add in the last 1/2 cup of the sparkling wine and stir it well.
- Remove the pan from the heat and add the remaining butter, also adding in the parmesan cheese, and salt and pepper to taste.
- Let it sit for a couple minutes, and then dish up using the cooked artichoke hearts and parsley for the top.