Frank Sinatra's Favorite Risotto

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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