ARTICHOKE RISOTTO WITH PEAS AND PARMESAN
2 large or 3 medium artichokes
5 cups simmering Vegetable Stock (recipe follows)
1 cup fresh or frozen green peas
2 tablespoons unsalted butter
1/4 cup minced shallots
1 teaspoon minced garlic
1-1/4 cup arborio rice
1/2 cup white wine
1/2 cup grated Parmesan cheese
kosher salt and freshly grated pepper to taste
Prepare the artichoke for cooking as described in the preceding recipe, leaving the cleaned artichokes whole. Simmer them in the vegetable stock until tender, about 15 minutes. Remove from the stock and, when cool enough to handle, thinly slice and reserve.
Simmer the peas in the stock as well until just tender. Sieve them into a bowl with the artichokes.
Heat the butter in a heavy, nonreactive saucepan. Saute the shallot and garlic together for 1 minute. Stir in the rice until all the grains are coated. Pour in the wine, bring to a simmer and cook vigorously until almost completely evaporated. Begin adding the stock to the rice, only as much as is needed to cover the rice. Simmer slowly and stir until almost evaporated, then add more.
With the last ladle of broth, when the rice has developed a creamy consistency, stir in the reserved artichokes and peas. Cook until they are warmed and the broth reduced. Fold in the Parmesan. Season to taste, and serve immediately in warmed bowls.
Yield: 4 servings
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