INGREDIENTS (serves 6)
-6 medium artichoke hearts, thinly sliced
-1.5 litres chicken or vegetable stock
-100ml dry white wine
-1 small onion
-1 clove garlic finely chopped
-1.5 teaspoon chopped oregano or 2 tablespoons finely chopped parsely
-3 tablespoons olive oil or 3 tablespoons butter
-400-450g Arborio (white, short grain) rice
-salt and pepper
-85-100g freshly grated Parmesan cheese, plus extra for the table
Slice the artichokes thinly (bite-size slivers). In a large, heavy saucepan with a handle sauté the onion, garlic and oregano or parsley in the olive oil over a medium heat. Stir frequently until translucent, which should take just a few minutes. Add the artichoke and cook for about 10 minutes on a low-medium heat, stirring occasionally with a wooden spoon and adding a few tablespoons of water to avoid drying out.
Add the rice, cook for 2 or 3 minutes, until well-coated with liquid from the pan. Add the wine and simmer, stirring frequently until it’s absorbed by the rice. Season with salt and pepper to taste.
Heat the stock in a separate saucepan or the microwave (just under a simmer). Start adding the stock to the rice about 1/2 a cup at a time, remembering to stir regularly. Rice should cook at a steady slow simmer, bubbling lightly. Taste the rice after it has cooked for about 15minutes. If you feel it needs more cooking (rice should be soft, but with a definite bite), add more liquid and continue to cook to your taste. Add more broth if you want a softer risotto. Remove rice from heat and add the cheese. Cover and let sit for a minute or two. Serve and sprinkle the extra cheese on top, according to taste.
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