Recipe courtesy of Rocco DiSpirito
Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

  • 1 quart chicken stock
  • 10 baby artichokes
  • 1 lemon, juiced
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon virgin olive oil
  • 1 pound arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup grated Sicilian pecorino
  • 2 tablespoon fresh minced Italian parsley
  • 1 sprig thyme, leaves removed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Bring the chicken stock to a boil over high heat.

Clean the artichokes, leaving the tender inner leaves attached to the hearts, and halved. Rub with 1/2 lemon.

Cook artichokes until tender, about 10 minutes.

In a saute pan over low heat, saute onions and garlic together in olive oil. Add rice and toast to harden the outer starch. Add wine and slowly add chicken stock, only adding as much as will evaporate in 1 minute, until rice is cooked and creamy.

When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. Just before serving, mix in the artichokes, cheese, chopped parsley, thyme leaves, and salt and pepper, to taste.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Risotto

Recipe courtesy of Eddie Russell

Artichoke Fritters: Carciofi Fritti

Recipe courtesy of Mario Batali

Stuffed Artichokes (Carciofi Ripieni)

Recipe courtesy of Mario Batali

Squash Risotto

Recipe courtesy of Emeril Lagasse

Seafood Risotto

Risotto Primavera

Recipe courtesy of Heather Whinney

Mushroom Risotto

Recipe courtesy of Jose Martinez

On TV

So Much Pretty Food Here