Creamy Baked Artichoke Risotto

Circle B Kitchen

For step by step instructions on cleaning and prepping your artichokes, you can refer to the photos and directions on the blog post. Contrary to the rumors, making risotto is not difficult or tricky, and this recipe makes it even easier. No standing over the stove and stirring; it all just gets thrown in the oven to bake until creamy and luscious. Your final risotto should not be too thick or stiff, but a bit loose and creamy.

Serves 3

For the artichokes:

3 large or 4 medium fresh artichokes (leaves and choke removed, leaving only the hearts)

2 cups water

1 tablespoon lemon juice

1 teaspoon olive oil

½ teaspoon salt

For the Risotto:

1 small onion, minced

1 cup Arborio or Carnaroli rice

2 tablespoons olive oil

1/2 cup beer (Sierra Nevada pale ale or Stella Artois work well)

2 cups chicken broth

the reserved artichoke cooking water

1 tablespoon butter

Fresh chopped parsley, optional

½ cup Parmesan cheese

Salt and pepper to taste

Preheat the oven to 400 degrees

For the Artichokes:

Fill a medium bowl with water and stir in 1/4 cup lemon juice.

As you clean the artichokes, cut the cleaned hearts into fourths and place into the lemon water. This will keep them from turning brown.

Bring 2 cups of water to a boil. Add ½ tsp salt, 1 tablespoon of lemon juice and a tsp of olive oil. Place the artichoke hearts in the water, reduce the heat to a medium simmer, and cook until tender (about 10 minutes). Remove the artichoke hearts and reserve the cooking broth. When the hearts are cool enough, cut into ½ inch chunks and set aside.

For the Risotto:

Saute the onion in the olive oil until soft (about 5 minutes) and then add the rice. Sauté until the rice for a couple of minutes until heated through and add the beer. Stir until the beer is absorbed by the rice (about 4-5 minutes).

Add the reserved artichoke broth, 1 ½ cups of the chicken broth and ½ teaspoon salt to the pot and bring to boil.

Cover tightly and place in the preheated oven. Cook for 20 to 25 minutes and then remove from the oven. Stir the rice vigorously, adding more chicken broth as needed to create a creamy texture. Stir in the artichoke hearts, parmesan cheese and 1 tablespoon butter.

Taste for salt and pepper and serve immediately with extra parmesan cheese and a drizzle of olive oil.