|quote:Same here! I'm especially interested in boybaha's risotto.
Ok. Dug it up.
ARTICHOKE RISOTTO WITH TOMATO BUTTER
1 tbsp minced garlic
3 tbsp butter at room temp
1 tbsp tomato paste
2 artichoke hearts, diced and blanched
6 shallots, minced
2 tbsp olive oil
1 1/2 cups Arborio rice
3 cups vegetable stock (you can use chicken, but I'm vegetarian)
1 cup dry white wine
basil and oregano (I use about 1/2 tbsp of each when fresh)
1/2 cup grated parmesan cheese
Mix up about 1 1/2 tbsp of butter with about 1/4 tsp of garlic. Combine with the tomato paste. Mix until it's a smooth mixture. Set aside.
In a medium pot, saute the shallots and half of the artichokes in the remaining 1 1/2 tbsp of butter and the olive oil until both are softened (about 5 minutes). Stir in the rice and cook, stirring until it colors slightly, about 5 minutes.
Stir in 1/2 cup of stock and throw in the basil and oregano and cook over medium heat until the stock is absorbed, then repeat with another 1/2 cup of stock.
When that stock is absorbed, begin adding the wine. When that is absorbed, add the rest of the artichokes and continue adding the remaining stock and the rest of the garlic.
When the rice is al dente, the risotto is ready. Stir in the parmesan cheese. Serve each portion with a dab of tomato butter.
Chug the rest of the dry white wine.
There you go! Enjoy! It's easier than it sounds.