"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Risotto with Artichokes and Fontina Recipe

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This recipe for Risotto with Artichokes and Fontina, by , is from Schwartz Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Doug Schwartz

Category:
Category:

Ingredients:  
Ingredients:  
1Tbsp Butter
1Tbsp Olive oil
2 tsp garlic, minced
1 cup Arborio rice
1 cup Dry white wine
4 cups Chicken stock (simmering)
1 14 oz can of artichoke hearts, drained and cut into quarters
cup Parmesan cheese, grated
cup Fontina cheese, shredded
cup heavy cream
Salt and freshly ground pepper to taste

Directions:
Directions:
In a heavy skillet, melt the butter in the olive oil over medium heat. Add the rice and stir until the kernels are translucent and you can see the "eye" at the tip of the kernel. Add garlic and cook being careful not to let the rice or garlic brown.
Add the wine to the rice mixture, stirring the rice away from the bottom and sides of the pan until the liquid is nearly absorbed. Add the hot broth, cup at a time, stirring constantly after each addition, until the liquid is nearly absorbed. Taste after 15 minutes to determine if the rice is firm to the bite. Continue to add the hot broth, 1/2 cup at a time. Taste again after 5 minutes. The rice should be just tender to the bite.
Add the artichoke hearts and stir in cream.
Remove from the heat, stir in cheese, season with salt and pepper and serve steaming hot.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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