Artichoke Risotto
Preparation Time: 5 min
Cooking Time: 35 min
Serves 2
INGREDIENTS
- 1 small shallot
- 1 small fennel bulb
- 1 small lemon
- 2 tbsp grated Parmesan cheese, plus more for serving
- 1 C Reese Quartered Artichoke Hearts
- 1 tbsp minced fresh chives
- 6 C water
- 1 tbsp plus 3/4 teaspoon kosher salt, divided, plus more for seasoning
- 1/2 C carnaroli or arborio rice
- 1 tbsp unsalted butter
- 1/4 C Pernod or dry white wine
- 1 tbsp mascarpone cheese
- 1/8 tsp ground white pepper
- 1 can of Reese Hearts of Palm
- 2 tsp olive oil
DESCRIPTION
Easy and so delicious, this risotto with Reese Quartered Artichokes is a perfect pairing for a flavorful meal. Elevate your dinner-date night with Artichoke Risotto!
DIRECTIONS
Prepare the Risotto:
1. Dice 1 small shallot. Remove the fronds from 1 small fennel bulb and finely chop until you have 1 teaspoon. Dice 1/2 the fennel bulb (save the remaining for another use). Finely grate the zest of 1 small lemon until you have 1/2 teaspoon (save the remaining for another use), and finely grate until you have 2 tablespoons Parmesan cheese (grate more for serving if desired). Finely chop until you have 1 tablespoon fresh chives.
2. Bring 6 cups water and 1 tablespoon of the kosher salt to a boil in a large saucepan over high heat. Reduce the heat to the lowest setting. Melt 1 tablespoon unsalted butter in a 4-quart braiser or small Dutch oven over medium-high heat. Add 1/2 cup carnaroli rice and stir until toasted smelling, 1 to 2 minutes. Add the shallot and diced fennel and cook until translucent, about 1 minute. Carefully pour in 1/4 cup Pernod or dry white wine and stir until absorbed.
3. Add 1/2 cup of the warm salted water. Cook, stirring constantly, until all of the liquid is almost absorbed. Repeat adding more of the water 1/2 cup at a time and cooking until almost absorbed before adding more, until the rice is almost tender, the starches release, and the grains look plump, 20 to 25 minutes total.
4. Add 1 cup Reese Quartered Artichoke Hearts and 1/2 cup of the salted water. Cook, stirring constantly, until the rice starts to have a creamy consistency and is tender to the bite. Stir in the fennel fronds, lemon zest, Parmesan, chives, 1 tablespoon mascarpone cheese, and 1/8 teaspoon ground white pepper. Taste and season with kosher salt as needed. Cover and keep warm while you cook the Reese Hearts of Palm
Prepare the Hearts of Palm:
1. Rinse and pat dry Reese Hearts of Palm. Season with 3/4 teaspoon kosher salt. Heat a medium heavy-duty skillet, preferably cast iron, over high heat until very hot. Add 2 teaspoons olive oil and heat until shimmering. Add the Reese Hearts of Palm and press down firmly with a spatula to ensure even browning. Cook until golden brown on the bottom, 2 to 3 minutes. Flip the hearts of palm and cook until just cooked through, 1 to 2 minutes more.
2. Serve the Hearts of Palm on top of the risotto, garnished with more Parmesan cheese if desired. If the risotto has thickened up, stir in 2 tablespoons of the salted warm water to loosen.
3. Enjoy!
1. Dice 1 small shallot. Remove the fronds from 1 small fennel bulb and finely chop until you have 1 teaspoon. Dice 1/2 the fennel bulb (save the remaining for another use). Finely grate the zest of 1 small lemon until you have 1/2 teaspoon (save the remaining for another use), and finely grate until you have 2 tablespoons Parmesan cheese (grate more for serving if desired). Finely chop until you have 1 tablespoon fresh chives.
2. Bring 6 cups water and 1 tablespoon of the kosher salt to a boil in a large saucepan over high heat. Reduce the heat to the lowest setting. Melt 1 tablespoon unsalted butter in a 4-quart braiser or small Dutch oven over medium-high heat. Add 1/2 cup carnaroli rice and stir until toasted smelling, 1 to 2 minutes. Add the shallot and diced fennel and cook until translucent, about 1 minute. Carefully pour in 1/4 cup Pernod or dry white wine and stir until absorbed.
3. Add 1/2 cup of the warm salted water. Cook, stirring constantly, until all of the liquid is almost absorbed. Repeat adding more of the water 1/2 cup at a time and cooking until almost absorbed before adding more, until the rice is almost tender, the starches release, and the grains look plump, 20 to 25 minutes total.
4. Add 1 cup Reese Quartered Artichoke Hearts and 1/2 cup of the salted water. Cook, stirring constantly, until the rice starts to have a creamy consistency and is tender to the bite. Stir in the fennel fronds, lemon zest, Parmesan, chives, 1 tablespoon mascarpone cheese, and 1/8 teaspoon ground white pepper. Taste and season with kosher salt as needed. Cover and keep warm while you cook the Reese Hearts of Palm
Prepare the Hearts of Palm:
1. Rinse and pat dry Reese Hearts of Palm. Season with 3/4 teaspoon kosher salt. Heat a medium heavy-duty skillet, preferably cast iron, over high heat until very hot. Add 2 teaspoons olive oil and heat until shimmering. Add the Reese Hearts of Palm and press down firmly with a spatula to ensure even browning. Cook until golden brown on the bottom, 2 to 3 minutes. Flip the hearts of palm and cook until just cooked through, 1 to 2 minutes more.
2. Serve the Hearts of Palm on top of the risotto, garnished with more Parmesan cheese if desired. If the risotto has thickened up, stir in 2 tablespoons of the salted warm water to loosen.
3. Enjoy!