Risotto With Artichokes and Limoncello

The earthy flavor of the artichokes plays well with the sweetness of the limoncello. If you're not familiar with limoncello, it's a lemon-flavored, Italian liqueur.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  cups arborio rice
• 4 -6  cups  chicken stock
• 2  tablespoons butter
• 1  tablespoon olive oil
• 1 1⁄2 cups artichoke hearts (frozen, thawed)
• 1  medium onion, diced
• 2  garlic cloves, minced
• 1⁄4 cup  limoncello (Italian lemon liqueur)
• 1  cup dry white wine
• 1⁄4 cup parmesan cheese, grated
• 1⁄4 cup half-and-half
•  salt and pepper

Directions

1. Bring the stock to a gentle simmer in a saucepan.
2. Meanwhile, in a broad skillet over medium-high heat, melt 1 T butter with the olive oil. Saute the artichokes, letting them get some color. Add the garlic and onion and saute them until soft but not browned.
3. Add the rice to the pan with the artichokes and saute until the rice is translucent, 1 - 2 minutes (adding more oil or butter if the pan is too dry.) Stir in the limoncello and wine and continue to stir until the liquid is just about boiled away. Turn the heat down to medium. From here, the cooking process should take 20 - 25 minutes.
4. Gradually add the simmering chicken stock to the rice, about a cup a at a time, stirring frequently. Add the next cup of broth when the previous addition is almost absorbed and you can see the bottom of the pan when stirring.
5. Toward the end of cooking time, taste the risotto for texture. It should be al dente, but not crunchy. Season with salt and pepper. When the rice is cooked, remove the pan from the heat, stir in the remaining tablespoon of butter, the cheese, and the half and half.