Method

Heat the beef broth in saucepan on the stove until hot. Cover and keep heat on the lowest flame possible just to keep broth warm.  Liquid used in risotto should always be warmed.

Heat oil in a large, heavy-bottomed skillet or Dutch oven.  Stir in onion and sauté until onion is translucent, but not browned. Stir in artichokes and garlic and continue cooking until onion is very tender. Never brown onion in risotto.

Stir in rice. Sauté briefly (1 to 2 minutes), stirring to coat and toast each grain. Add 1/2 cup beef broth.  It will sizzle. When sizzling stops, add wine and cook, stirring, until almost absorbed.

Add 1/2  to 1 cup of the heated broth to the rice , stirring stirring, stirring, until most of the liquid is absorbed. Continue adding remaining broth, 1/2 to 1 cup at a time, stirring constantly and letting liquid absorb after each addition. Cook until rice is creamy and the rice just slightly al dente, about 25 minutes. You may have leftover broth.

When risotto is done, season to taste with salt and pepper. Add parsley and Parmesan cheese. Serve immediately with a heaping bowl of parmigiano cheese on the side so diners can suit themselves.

Serves: 4 - 6

Contributor: pat ciesla

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