Black Rice And Arborio Risotto With Artichokes Recipes

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.

Steps:

• Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.
• Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
• Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil.

Steps:

• To cook the black rice, combine with 2 cups water in a saucepan, add salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 40 minutes, until all of the liquid has been absorbed by the rice. Remove from the heat, remove the lid from the pan and place a dish towel over the pan, then return the lid. Let sit for 10 to 15 minutes.
• To trim the artichokes, fill a bowl with water and add the juice of 1/2 lemon. Cut the stems off the artichokes and, with a sharp knife, cut away the tops - about 1/2 inch from the top for baby artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light-colored flesh beneath the tough bottoms of the leaves. Cut in quarters and cut away the chokes. Place in the bowl of acidulated water until ready to cook.
• Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Drain the artichoke hearts and pat dry. Heat the oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add the onion and salt to taste, and cook gently until tender, 3 to 5 minutes. Add the artichoke hearts and the garlic and stir for 2 to 3 minutes, until the artichoke hearts are beginning to color.
• Stir in the arborio rice and thyme and stir until the grains become separate and begin to crackle. Add the wine and cook, stirring, until the wine has just about evaporated and been absorbed by the rice. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry and stirring often, for about 20 minutes. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust seasoning.
• Mince the parsley and lemon zest together, and add to the risotto with the black rice, along with another ladleful or two of stock and freshly ground pepper. Simmer, stirring often, for 5 minutes. Remove from the heat, add another small ladleful of stock and a teaspoon or two of lemon juice, and stir in the cheese if using. Serve right away, in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Steps:

• Trim all but the most tender inner yellow leaves from the artichokes. Cut the artichokes in thin slices and put them into a pot of water into which you have squeezed the juice of the lemon half. This will prevent them from turning brown.
• In a large heavy saucepan or skillet, soften the onion and the garlic in the oil and two tablespoons of the butter. Add the sliced artichokes and cook for three to four minutes, cooking frequently.
• Add the rice and cook over fairly high heat, stirring constantly, until the grains turn opaque.
• Pour in the wine and stir the rice well to prevent it from sticking to the bottom of the pan. When the liquid has evaporated, add a ladleful of hot broth. Repeat this procedure until the rice is almost tender, but firm. If you run out of stock, add warm water instead.
• Turn off the heat, add the butter and season the risotto with salt, pepper and Parmesan cheese. Serve immediately, with more cheese passed separately at the table.

Steps:

• 1. Cook rice acc. to directions, remove lid, place dishtowel over and return lid to pot. Let sit for 10 to 15 minutes. 2. Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. 3. Heat the oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add the onion and salt to taste, and cook gently until tender, 3 to 5 minutes. Add the artichoke hearts and the garlic and stir for 2 to 3 minutes, until the artichoke hearts are beginning to color. 4. Stir in the arborio rice and thyme and stir until the grains become separate and begin to crackle. Add the wine and cook, stirring, until the wine has just about evaporated and been absorbed by the rice. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry and stirring often, for about 20 minutes. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust seasoning. 5. Mince the parsley and lemon zest together, and add to the risotto with the black rice, along with another ladleful or two of stock and freshly ground pepper. Simmer, stirring often, for 5 minutes. Remove from the heat, add another small ladleful of stock and a teaspoon or two of lemon juice, and stir in the cheese if using. Serve right away, in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Steps:

• Bring broth to simmer in saucepan.Remove from heat. Cover; keep warm.
• Melt 1 tablespoon butter with oil in heavy pot over medium-high heat. Add onion; sauté until soft and golden, about 5 minutes. Pat artichokes dry and add to pot. Sprinkle with salt and pepper. Cover and cook until artichokes begin to brown, stirring often, about 8 minutes. Add rice; stir 2 minutes. Add wine; stir until absorbed, about 1 minute. Add 1 1/2 cups warm broth; cook until absorbed, stirring often, about 5 minutes. Add more broth, 1/2 cupful at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is just tender and mixture is creamy, about 20 minutes longer. Remove from heat; stir in cheese and 1 tablespoon butter. Season with salt and pepper. Transfer to bowl and serve.