ARTICHOKE RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
- To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.
ARTICHOKE RISOTTO WITH MASCARPONE, LEMON, AND THYME
This rich risotto marries the distinctive taste of baby artichokes with creamy mascarpone cheese and sprightly lemon and thyme.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 14
Steps:
- Remove 3 teaspoons grated zest from 1 lemon; halve the lemon, and squeeze out 1 tablespoon juice. Set zest and juice aside. Cut remaining lemon in half, and squeeze into a medium bowl of cold water; add all rinds to water.
- Prepare the artichokes: Working with 1 artichoke at a time, snap off tough outer leaves until pale-green leaves are exposed. Cut off top third. Using a paring knife, peel dark-green layer from base and stem; trim stem. Quarter artichoke lengthwise. Transfer to lemon water.
- Bring stock and bay leaf to a simmer in a medium saucepan over medium-high heat; reduce heat to low.
- Melt butter with oil in a large saute pan over medium heat. Add onion, garlic, and a pinch of salt; cook, stirring occasionally, until onion is slightly softened, about 6 minutes. Drain artichokes, and add to pan. Cook, stirring often, until artichokes are just tender, about 12 minutes. Add rice, and stir until coated, about 1 minute. Pour in wine, and cook, stirring, until wine has almost evaporated, about 3 minutes.
- Add enough hot stock (about 1 cup) to just cover rice. Cook, stirring, until stock is almost absorbed. Continue adding stock, 3/4 cup at a time, waiting for each addition to be absorbed before adding the next; cook, stirring, until rice is tender but still slightly firm in the center, 20 to 25 minutes. Remove from heat, and discard bay leaf.
- Stir in chopped thyme; season with salt and pepper. Add mascarpone, 2 teaspoons lemon zest, and the lemon juice; stir until mascarpone is melted and rice is moist and creamy. Serve immediately, garnished with thyme sprigs and remaining teaspoon lemon zest.
ARTICHOKE RISOTTO: RISOTTO COI CARCIOFI
Provided by Food Network
Categories main-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Bring the chicken stock to a boil over high heat.
- Clean the artichokes, leaving the tender inner leaves attached to the hearts, and halved. Rub with 1/2 lemon.
- Cook artichokes until tender, about 10 minutes.
- In a saute pan over low heat, saute onions and garlic together in olive oil. Add rice and toast to harden the outer starch. Add wine and slowly add chicken stock, only adding as much as will evaporate in 1 minute, until rice is cooked and creamy.
- When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. Just before serving, mix in the artichokes, cheese, chopped parsley, thyme leaves, and salt and pepper, to taste.
ARTICHOKE RISOTTO
A vegetarian and vegan favorite that can be served as a side dish or entree. Another great recipe adapted from a weight loss tracking website. NOTE: Carnaroli rice is a popular Italian rice used specifically for risotto's. Coming from the Arborio rice family the grain is larger and can absorb more liquid than other rices. You can find this rice in Italian markets or specialty foods in your local grocery stores.
Provided by lauralie41
Categories White Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Using a large saucepan over medium heat, heat oil and margarine. Saute 1/2 of the onion until tender. Add rice and cook until lightly browned, stirring to prevent rice from burning.
- When rice is browned, pour in soy milk and apple juice. When the liquid is absorbed gradually pour in vegetable stock, about 1/2 cup at a time until this is absorbed, reserving about 1/4 cup of stock. Cover saucepan and cook for approximately 20 minutes or until rice is tender.
- In a medium saucepan over medium heat, add the marinated artichoke heart liquid that was reserved and lightly brown the remaining onion and tofu. Stir in garlic.
- Remove rice from heat, add the set aside 1/4 cup of vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper. Mix together well and heat thru. Serve immediately.
Nutrition Facts : Calories 377.4, Fat 7.2, SaturatedFat 1.2, Sodium 42.5, Carbohydrate 69.7, Fiber 5.5, Sugar 4.9, Protein 10.6
LEMON AND ARTICHOKE RISOTTO WITH SHRIMP
I adapted this recipe from Rachel Ray's 365: No Repeats cookbook. Be careful not to overcook the shrimp or they will be rubbery. The estimate for the amount of liquid will vary depending on the several factors, but you should be safe with at least 6 cups of pre-heated liquid, you can expect your rice to be done once you have added 4-6 cups. Start checking for texture after the 4th cup is added.
Provided by Erindipity
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute garlic and onions in olive oil over medium-high heat for 2 to 3 minutes or until soft.
- Add rice and saute another 2-3 minutes.
- Add wine and cook 1 minute.
- Add the warm stock about 1 cup at a time.
- Cook uncovered and stirring frequently until all stock is absorbed.
- Add remaining stock 1 cup at a time repeating this procedure about 1 cup of liquid remains to be added.
- Add shrimp, lemon zest, artichoke hearts and rosemary with the final addition of liquid.
- Cook for a total of approximately 20 minutes or until the rice is al dente and the risotto is starcy. The shrimp will be cooked when they turn pink.
- Add the cheese and juice of one lemon.
- Season with salt and pepper.
RISOTTO WITH ARTICHOKE HEARTS
Provided by Florence Fabricant
Categories dinner, one pot, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Trim each of the artichokes. First slice off the stem flush with the base. Tear off all the heavy outer leaves, then the inner ones until the thick, fleshy bottom is exposed. By this time there should be a small pointed cluster of leaves left. Cut through the leaves and the bottom vertically to quarter it, then cut away the remaining leaves and the fuzzy choke, leaving the round, solid bottom pieces. Cut the quarters of the bottom in narrow wedges and place in a bowl of lemon juice mixed with water to prevent browning while you prepare the rest of the artichokes.
- Heat the oil in a large, heavy saucepan. Add the onion, saute over medium heat for about five minutes, then stir in the garlic. Dry the artichoke pieces on a paper towel, add them to the saucepan and saute, stirring, another two to three minutes. Stir in the rice.
- Keep the chicken stock at a simmer and add it to the rice about one-half cup at a time. Slowly stir the rice, adding more stock as it is absorbed. Regulate the heat so the mixture simmers. Continue adding stock and stirring until the rice is just tender and all the stock has been absorbed, about 20 minutes.
- Season to taste with salt and pepper. Fold in the parsley and serve with Parmesan cheese on the side.
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- Zest the lemon; set the zest aside. Add the juice of the lemon to a bowl of water. As you prepare each artichoke, place it in the bowl of lemon water to prevent discoloring.
- To prepare the artichoke, hold it in your left hand with the stem facing toward you and the tip facing away. Slowly turn the artichoke against the sharp edge of the knife while making an abbreviated sawing motion. (It's easier to control if you use the base of the knife rather than the tip.) You will begin to cut through the tough outer leaves; when you can discern the natural cone shape of the artichoke, adjust the knife to follow it. Keep trimming until you've cut away enough of the tough leaves so you can see only light green at the bases. Cut away about the top half-inch of the artichoke tip and dip the artichoke into the lemon water so the cut surfaces don't get discolored.
- With a paring knife, trim away the very tip of the stem, then peel the stem and base of the artichoke, going from the tip to where the base meets the leaves. You'll have to do this at least five or six times to make it all the way around the artichoke. When you're done, there should be no dark green tough spots left, only pale green and ivory.
- Cut each artichoke into lengthwise quarters, and if there is a fuzzy choke inside, cut just below the choke to the very base of the leaves and the choke will pop off, leaving a clean heart below. Cut the artichoke into half-inch pieces and place in the lemon water. Go on to the next artichoke.
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