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Artichoke Risotto with Taleggio Cheese
  • 4 cups chicken broth
  • 1 cup arborio rice
  • ½ cup minced onion
  • ½ cup white wine
  • 2 tablespoons butter
  • 1 cup frozen artichoke hearts, thawed
  • ½ cup diced Taleggio cheese
  • Fresh ground pepper
  1. 1. Heat chicken broth in medium saucepan.
  2. 2. Melt 1 tablespoon butter in second medium saucepan over med-high heat. Saute onions for 2 minutes
  3. 3. Add rice to onions, saute for 2 more minutes
  4. 4. Add wine to rice and simmer until wine is absorbed
  5. 5. Start adding chicken broth, one ladle-ful at a time. Stirring constantly, wait until each ladle of liquid is absorbed before adding the next one. Continue until rice is cooked, about 20-25 minutes. If you run out of chicken broth before rice is done, add a little hot water.
  6. 6. When rice is done, stir in artichoke hearts, cheese and remaining butter.
  7. 7. Serve immediately with a grinding of fresh pepper on top.

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Article printed from Framed Cooks: http://www.framedcooks.com