Monday, March 28, 2016

Artichoke Risotto

                Risotto is a rice dish from northern Italy, which is traditionally cooked in a broth to a creamy consistency. This is the most common style of cooking rice in Italy. The rice variety generally used are the short grain white rice, which can absorb liquids and release starch, hence making nice creamy risottos. The primary variety used is Arborio rice which is high in starch and makes good risottos.
               Risotto can be made in various ways, with different vegetables, wines, broths, cheeses etc. Here is one variation, Artichoke Risotto.

  • 1 cup Arborio rice
  • 3 cups Vegetable broth
  • 1 cup Artichoke hearts
  • 1/4 cup Sun-dried tomatoes
  • 1/2 cup finely chopped Onions
  • 2 tbsp Pine nuts
  • 2 Garlic cloves sliced
  • 1 tsp lime zest
  • 2 tsp Olive oil
  • Salt to taste
  • 1 tsp black pepper
  • Dried Parsley (optional)
  • Take a medium pan, roast the pine nuts for 3-4 minutes on medium heat and keep it aside.
  • Heat some olive oil in the same pan. Add the garlic and stir it till it golden brown.
  • Now add the onions and salt. Cook the onions till they are translucent.
  • Then add the Arborio rice and stir it properly. Make sure all the rice kernels are coated with oil.
  • Cook the rice for 2-3 minutes.
  • In the meantime, heat the vegetable broth in another pan on medium heat.
  • Once the rice is sizzling, start adding the vegetable broth, one cup at a time.
  • After the first cup of broth is absorbed, add the next cup.
  • Be sure to stir frequently between additions.
  • Continue adding the broth in this way, until the rice fully cooked. It should take around 18-20 minutes.
  • The risotto should be loose. If it is too dry, you can add a bit more broth.
  • Once the risotto is almost done, stir in the pine nuts, artichoke hearts and sundried tomatoes.
  • Finally, add the lime zest and black pepper and give a stir lightly.
  • Garnish with little parsley and serve hot.