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Artichoke Risotto




Source of Recipe


The Gourmet Slow Cooker






List of Ingredients



• 3 T olive oil
  
• 1/2 yellow onion, finely chopped
  
• 3 garlic cloves, chopped
  
• 2 cups arborio rice
  
• 1 cup dry white wine
  
• 6 cups chicken stock
  
• 4 small artichoke hearts, quartered
  
• 3/16 cup unsalted butter
  
• 6 T freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  
• salt
  
• freshly ground black pepper
  






Instructions



1. Heat a large saute pan over medium-high heat and add the oil. Add the onion and garlic and saute, stirring frequently, about 10 minutes, until lightly browned. Add the rice and stir for 1 minute, or until opaque. Add the wine and cook for about 10 minutes, until the liquid is reduced by two-thirds.
   
2. Transfer the rice mixture to the slow cooker and add the stock and artichokes. Cover and cook on high for about 2 hours, until the rice is firm but tender. Stir in the butter, cheese, and salt and pepper to taste just before serving.
   
3. Transfer to a warmed serving dish and garnish with cheese. Serve immediately.
   






Final Comments


Servings: 4