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.