Risotto Alla Cuori Di Carciofo
Why I Love This Recipe
Risotto with Artichoke hearts.
I woke up this morning with the "I feel like chicken tonight, chicken tonight" song going through my head. For the life of me, I cannot remember what product that little commercial jingle was trying to sell me, but I am in the mood for chicken. In particular, Chicken scaloppine which is nothing more than chicken piccata, minus the "piccata" (LemonCaper pan sauce). With that said, I needed a side dish, for a thin slice of chicken is not really a meal. Then it hit me... I want artichokes, but I don't want to go to all the trouble of boil them, not to metion the mess of eating them. Risotto is always a good answer. I have not made risotto for a while (Being in an "Everything can go on a pizza" phase) and scaloppine is SO unbelievably simple that it would be a nice counter point.
Ingredients You'll Need
1 - 8 oz can Artichoke Hearts (Not marinated); Drained - Reserve Liquid
1 Tb Olive oil
2 TB unsalted Butter; divided
1 clove of garlic; fine minced
1 bunch scallions; sliced; white and light green parts
1 cup Arborio Rice
1/4 cup Pinot Grigio
2 3/4 -3 1/2 cups Chicken stock (Or Vegetable)
Salt and Green Pepper to taste
Zest of 1/2 Lemon
1/2 cup Asiago dï allevo; plus extra for serving
Thyme springs and or Lemon Slices for garnish
Directions
Bring the stock to a simmer in a small sauce pan over low heat. Cover to keep it warm.
Drain artichokes, reserving the juice; set both aside.
In a medium, heavy saucepan, melt 1 tablespoon of the butter with the olive oil over medium heat.
Add the scallions and garlic, sweat until they begin to turn translucent; then add the rice and stir to coat.
When the rice becomes translucent (2 - 3 minutes), add the room temperature wine and the reserved juice from the artichokes, simmer until almost evaporated. About 3 minutes.
Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.
Continue adding the broth 1/2 cup at a time, stirring frequently and allowing each addition of the broth to absorb and pull the starch out of the rice before adding the next. This should take about 10 - 12 minutes.
When you have added about 3/4 of the broth, add the artichoke hearts and the thyme.
Continue adding the rest of the broth until the rice is tender but still al dente and the mixture is creamy and the artichokes are heated through, about 5 minutes.
Remove from the heat.
Season the risotto with green pepper and stir in the remaining tablespoon of butter, lemon zest, and Asiago d'allevo.
Cover and let rest for 3 minutes.
Serve in warm bowls with thyme sprigs and/or thin lemon slices and more cheese.
This is great with Chicken Scaloppine
