Risotto is a wonderful dish that you can add anything to. It does take constant attention, and stirring, but you can do other things while it’s cooking.
In a deep skillet, sautee:
3 Tablespoons Olive Oil
2 Tablespoons Butter
1 teaspoon Minced Garlic
1 Shallot, minced
1 Cup Acquarello Rice (you can also use Arborio Rice)
As soon as rice starts to brown, pour in:
2 15-ounce cans Chicken Broth , 1/2 cup at a time. When liquid is almost absorbed, add the next 1/2 cup. You will see the rice plump.
When liquid is absorbed, add:
1 Cup White Wine
1 Can Artichoke Hearts, cut in half
When wine is almost absorbed, stir in:
1/2 Cup Cream
1/2 Cup Parmesan Cheese
1 Tablespoon Fresh Parsley, minced (you can use dried, but reduce the amount to 1 teaspoon)
1 Tablespoon Fresh Tarragon, minced (you can use dried, but reduce the amount to 1 teaspoon)
Salt & Pepper to taste
this looks incredible. I love risotto so can’t wait to try this!
Creating Amazing Meals says
I love risotto – it forms the basis for so much creativity!
I have a Risotto Primavera on an older post as well.
Let me know how you like it!