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artichokes lemon beef stock extra-virgin olive oil carrots onion celery only zucchini Arborio rice white wine Parmesan cheese unsalted butter parsley chives basil salt
Viewed: 34 - Published at: 9 years agoIngredients
- 2 large artichokes ( 1/2 pound each)
- 1/2 lemon
- About 7 cups beef stock or canned low-sodium broth
- 3 tablespoons extra-virgin olive oil
- 2 carrots, cut into 1/4 -inch dice
- 1 onion, finely chopped
- 1 celery rib, cut into 1/4 -inch dice
- 1 medium leek, white part only, quartered lengthwise and thinly sliced crosswise
- 1 medium zucchini, cut into 1/2 -inch dice
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 3 tablespoons unsalted butter
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 1 tablespoon chopped basil
- Salt and freshly ground pepper
Method
- Pull off the dark green outer leaves of the artichokes until you reach the pale green leaves.
- Cut off the top two-thirds of the leaves.
- Using a melon baller or spoon, scoop out the hairy chokes.
- Using a vegetable peeler or a paring knife, peel the stems and trim away any dark green portions from the bottoms.
- Rub the artichokes with the lemon half.
- Cut the artichokes in half lengthwise, then thinly slice them crosswise.
- Squeeze the lemon all over the artichokes.
- In a saucepan, bring the stock to a boil; keep warm over low heat.
- Heat the olive oil in a large heavy saucepan.
- Add the artichokes, carrots, onion, celery and leek and cook over moderate heat for 5 minutes.
- Add the zucchini and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes longer.
- Add the rice and stir over moderate heat until translucent, 2 to 3 minutes.
- Add the wine and cook over moderately high heat, stirring, until absorbed.
- Add 1 cup of the stock and cook, stirring, until absorbed.
- Continue adding the stock, 1 cup at a time, stirring constantly until it is absorbed before adding more.
- The rice is done when it's tender and creamy but still firm to the bite, 20 to 25 minutes.
- Stir the 1/2 cup of Parmesan and the butter, parsley, chives and basil into the risotto and season with salt and pepper.
- Spoon the risotto into shallow bowls and serve as soon as possible.
- Pass additional Parmesan at the table.
