2 large artichokes, cleaned and cut into 1 inch pieces
1 green garlic bulb, sliced
1 large shallot, sliced
2 tablespoons of olive oil
1/2 cup of wine
1 cup of aborio rice
1 quart of vegetable broth, heated in a medium sauce pan, until almost simmering
Salt & pepper to taste
Parmesan to garnish
- Heat the stock in a medium pan, until almost simmering. You'll want to keep it hot throughout the cooking process, so that is quickly absorbed by the rice.
- In a large flat plan, like a sautee pan, cook the shallots, green garlic, artichokes until slightly browned. About 5 minutes.
- Note: Some people cook their risotto in a pot. I like a flat pan because it provides more surface area for the ingredients to cook. The liquid is absorbed more evenly this way.
- Add the rice, cook until the grains are transparent, but not brown. About 5 minutes.
- Add the white wine and cook until that is completely evaporated. Stir constantly with a wooden spoon.
- Start adding the broth, one ladle at a time. Stir constantly until the broth is just almost completely absorb.
- Note: If your vegetable broth has enough sodium, you won't have to add salt to the cooking process. If you are using low sodium, you will want to add a teaspoon of salt before you start adding the broth.
- Continue adding broth until the risotto is al dente. You might not need the whole quart.
- Season with salt, pepper. Top with parmesan and enjoy.