Artichoke Risotto with Romano Cheese

If you are planning on having Chef Gordon Ramsay over for dinner you could serve this risotto.  It is so good that even Chef Perfection would love it.

And if you aren’t having him over for dinner? You should make it anyway.  Your family deserves it.  You are that special.  And this is that good.

Addictively good.

Hang on just a minute while I run downstairs and get another spoonful…

Risotto is a creamy rice dish that has a reputation for being difficult to make well.  I think because of that a lot of people have been scared off and that is sad.  Risotto is not all that difficult.  It is fairly time consuming and you probably don’t want to make risotto and souffle at the same time, but really it is easily doable by anyone who can tell time, and stir a pot. What makes it so very good is that the rice absorbs all of the flavors slowly, and because of the technique it gets very creamy and rich.  It is normally made with a short grain rice like Arborio but I am just evil enough to make it with organic long grain brown rice just to see if I could.

I did.  I could.  You can, too.

An important thing to remember is that your finished product will only be as good as what goes in it.  You need to begin with great quality, flavorful foods.

I do think that organics are a better value.  Better flavor, better health.  Kosher salt is a personal choice, I think it tastes better.  I double this recipe for our family.

I took lots of pictures while I was cooking so that you could see how easy it is.

I served this risotto with Grilled Lemon Chicken, Olive bread, and broccoli/cauliflower/carrots.  It all worked well together and if I had been going to make a dessert it would probably have been something like a lemon pie to echo the lemon in the chicken and the creaminess of the risotto.

Artichoke Risotto with Romano Cheese

• 6 cups organic chicken broth, approximately
• 2 tablespoons butter, divided
• 2 tablespoons extra-virgin olive oil
• 1 cup finely chopped onion
• 2 cups diced artichokes (Fresh is best but I used canned this time)
• 1 1/2 cups rice arborio or a short grain is traditional, but use what you have
• 1/2 cup finely grated Romano cheese

In a saucepan bring broth to just simmering.  Cover and set on the back of the stove.  It will need to stay warm.

Melt 1 tablespoon butter with oil in heavy wok or similar pot over medium-high heat. Add the onion and  sauté until soft and golden.  This will take about 5 minutes.

Add artichokes 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 1/2 cup broth and  stir until absorbed, about 1 minute. Add 1 1/2 cups more  broth’  Cook until the liquid is absorbed, stirring often.  It will take from five to ten minutes for the liquid to be absorbed at each step.  Add more broth, 1/2 cupful at a time, allowing each addition to be absorbed before adding the next.

Stir every few minutes and be sure to scape down the sides and move the bottom to the top.

Continue until rice is just tender and mixture is creamy.  This will take about 20 to 30 minutes more.   You may need to add a little boiling water  or more broth to finish if all the liquid absorbs before the rice is cooked.

Meanwhile grate the Romano Cheese.

Remove from heat; stir in cheese and 1 tablespoon butter. Season with salt and pepper.

Serve immediately.

Serves 6

images:marye audet