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Artichoke Risotto




Source of Recipe


mystic6799


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


Recipe



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.

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.

Transfer to a warmed serving dish and garnish with cheese. Serve immediately.