Risotto With Artichoke Hearts, Prosciutto And Basil
serves 4-6
You can use fresh artichokes for this simple risotto, but it's a lot of work, and frozen hearts are often better anyway. Do not use canned or jarred artichoke hearts. Be sure to simmer the broth before adding it to the risotto.
7 cups low-sodium chicken broth
1 tablespoon olive oil
2 tablespoons unsalted butter
1 onion, chopped
1 pound artichoke hearts, thawed and drained
2 cups Arborio rice
4 slices prosciutto, diced
1 cup frozen green peas
4 green onions, chopped
1 cup freshly grated parmesan cheese + more to serve
12 basil leaves, sliced
prep: 15 minutes
total: 1 hour
medium saucepan
colander
large saucepan
grater
1. Bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot.
2. Heat the olive oil and 1 tablespoon of the butter over medium-high heat in a large saucepan. When the foam subsides, add the onion and season it with a light sprinkling of salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes.
3. Meanwhile, halve or quarter the artichoke hearts. When the onions are translucent, add the artichoke hearts to the pan and cook, stirring occasionally, until they are tender and heated through, 5 minutes or so.
4. Add the rice and stir until coated with the onions. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.
5. Add half the prosciutto and enough simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice is al dente, tender but still firm, and the mixture is creamy.
6. Stir in the peas and green onions, and cook for a couple of minutes. Stir in the remaining tablespoon of butter, the rest of the prosciutto, the parmesan and all but 2 tablespoons of the basil. Serve with the remaining basil, fresh black pepper and extra parmesan.
2. Heat the olive oil and 1 tablespoon of the butter over medium-high heat in a large saucepan. When the foam subsides, add the onion and season it with a light sprinkling of salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes.
3. Meanwhile, halve or quarter the artichoke hearts. When the onions are translucent, add the artichoke hearts to the pan and cook, stirring occasionally, until they are tender and heated through, 5 minutes or so.
4. Add the rice and stir until coated with the onions. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.
5. Add half the prosciutto and enough simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice is al dente, tender but still firm, and the mixture is creamy.
6. Stir in the peas and green onions, and cook for a couple of minutes. Stir in the remaining tablespoon of butter, the rest of the prosciutto, the parmesan and all but 2 tablespoons of the basil. Serve with the remaining basil, fresh black pepper and extra parmesan.
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