Artichoke Risotto

4 cups of Chicken Stock
Tbsp of Butter
2 Tbsp of Olive Oil
1 Onion - chopped
2 Cloves Garlic - minced
3 pieces of Celery – chopped
1 cup of Arborio Rice
2 Glasses of Dry White Wine
1 Can Artichoke Hearts - chopped
Salt and Pepper
2 Tbsp Butter
Freshly Grated Parmesan Cheese (About ¼ cup)

  1. Start prepping the risotto: make or heat stock, cut onions, garlic and celery. Make sure you have extra boiling water on hand.
  2. Heat butter and olive oil, then add onions, garlic and celery. Cook for about 10 minutes until softened.
  3. Add the rice and sauté for about 5 minutes, stirring. You’ll start to see the rice become translucent, at this point add the artichokes and the wine. Stir and let the rice absorb the wine.
  4. Add the stock, ladlefuls at a time continuing to slowly stir. You’ll want to make sure that the liquid nearly covers the rice, and you’re continuing to slowly stir. It’s important to watch the rice for a few things: you don’t want the rice to stick to the bottom of the pan (when we cover paella, that’s a different story…), you also want to keep enough liquid to barely cover the rice so it has enough to absorb, and lastly you want to keep the heat at a low-medium so it doesn’t burn but cooks slowly. When the rice has absorbed most of the stock, add another ladleful. This process can take anywhere from 15-30 minutes.
  5. Stir, watch, pour in stock and repeat until either the stock is gone or the rice is soft. If your stock is gone and the rice is still slightly hard, add the boiling water 
  6. When the rice is soft, add the juice from the lemon, butter and Parmesan cheese. Turn off the heat and quickly cover the pan – let sit for about 3-5 minutes.