Artichoke Risotto

Artichoke Risotto

(enough for two to three people)

2 fresh artichokes, trimmed and sliced

1 shallot, minced finely

2 cloves crushed garlic

1 1/2 cup arborio rice

2 T. olive oil

1 T. butter

1/2 cup white wine

1/2 cup chicken broth (I just happened to have this leftover from something else but you can use water if you don’t have it)

broth from artichoke leaves (about four or five cups)

minced fresh herbs (thyme, parsley is what I used)

salt, pepper to taste

1 T. butter

parmesan cheese

Trim the artichokes and put all the trimmings in a pot of water. Boil it on high heat for 15-20 minutes. Meanwhile, get the risotto going. Place the butter and olive oil in a pan and add the shallots and garlic. Cook until limp, then add the artichoke pieces, the white wine and chicken broth. Simmer over medium heat until artichoke pieces are almost cooked through – this will take about 15 minutes. Season with salt and pepper. Stir in the rice and keep adding some broth from the pot you’re cooking containing the discarded artichoke leaves and water. Continue adding this broth and stirring the risotto until the rice is cooked (about 20 minutes). Remove from heat. Stir in the fresh herbs, the 1 T. butter and the parmesan cheese. Serve.