Risotto With Artichoke Hearts, Prosciutto And Basil
serves 4-6
Recipe from cookthink
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.
ingredients
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
timer
prep: 15 minutes
total: 1 hour
tools
medium saucepan
colander
large saucepan
grater
instructions
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.
