Sunday, March 8, 2009

Artichoke Risotto

Adapted from Deborah Madison’s Vegetarian Cooking For Everyone

Serves 4

1 can of quartered artichokes (DM uses fresh. You can def use more too.)

2 Tbs butter

6 cups of vegetable stock

½ cup finely diced onion

1 minced garlic clove

1.5 cups arborio rice (this is usually much cheaper from bulk bins)

½ cup white wine or more if you’re feelin

½ cup cream (i think this is what makes the recipe my fave risotto recipe)

¾ cup grated parmesan and more for garnish

salt & pepper

Simmer stock in one pot.

In another pot:

  • Melt butter, add onions and cook for about 2 minutes.
  • Add garlic and artichokes and cook until onions are soft (about 2 more minutes).
  • Add rice and cook for one minute.
  • Add wine and simmer until it’s absorbed. Add 2 cups of simmery stock, cover and simmer until it’s absorbed.
  • Stirring all the while, add stock in ½ cup increments (add the next batch when the prior one is absorbed.) This usually takes about ½ hour or so to get all the stock in the rice and for the rice to taste done.
  • When rice is done, stir in the cream and parmesan cheese. Cook about another minute.
  • Season with salt & pepper.

I usually serve this with a fackload of more cheese on top, a vinegary salad and crusty bread. It’s fun to watch Hell’s Kitchen on hulu when you’re eating this, b/c you’ll know your risotto kicks theirs’ butt.


  1. funny - I've been wanting to make risotto lately, but never do because it requires so much stirring! but hey, I just got some asparagus and think I'll use it in place of the artichokes - mmmm cheesy risotto... thanks for the post!

  2. so much stirring! i want to make every recipe posted on here. i love our punkrecipeswap.

  3. it's a lot of stirring but it's worth it right?
    I love it too Dr. D. I think we should have convention in the next year!