RISOTTO WITH ARTICHOKES AND GOAT CHEESE

Risotto with Artichokes And Goat Cheese image

Provided by Florence Fabricant

Categories dinner, lunch, one pot, appetizer, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

2 lemons
4 large artichokes
3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup arborio rice
3 1/2 cups simmering chicken stock
2 sun-dried tomatoes, finely minced
Salt and freshly ground pepper to taste
4 ounces goat cheese, crumbled
2 tablespoons minced Italian parsley

Steps:

Squeeze the lemons into a bowl and add 2 cups of water.
Trim the artichokes down to the fleshy bottoms by slicing off the stem, pulling off all the leaves and cutting away the fuzzy choke. Trim the artichoke bottom. Dice the bottoms as they are trimmed and place in the bowl of lemon-water.
Heat the oil in a heavy saucepan. Add the onion, saute until it begins to color and stir in the garlic. Drain the artichokes and add them. Stir in the wine. Cover the saucepan and cook until the artichokes are nearly tender, about 10 minutes.
Stir in the rice, then add 1/2 cup of the stock. Stir. Continue adding stock, 1/2 cup at a time as each portion is absorbed. Adjust heat so the mixture simmers gently. Stir from time to time as the stock is added. After about 20 minutes all or nearly all the stock should have been added and the rice should be firm but tender, without a hard white center in the grain.
Add the sun-dried tomatoes. Season to taste with salt and pepper. Remove from heat, fold in the cheese and parsley and serve.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 12 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 12 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 1282 milligrams, Sugar 8 grams