Ingredients
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Garlic, diced
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained and rinsed
- Cento Fine Sicilian Sea Salt, to taste
- 1/2 tsp Cento Crushed Red Pepper
- 1/2 cup Dry White Wine
- 1 can Cento Lower Sodium Chicken Broth (46 oz)
- 1/4 cup Cento Parsley
- Cento Ground Black Pepper, to taste
- 4 tbsp Butter
- 1/4 cup Shallots
- 3 tbsp Bellino Extra Virgin Olive Oil
- 4 cups Cento Chicken Stock
- 1 cup Bellino Risotto Arborio Rice
- 3 tbsp Parmigiano-Reggiano Cheese
Directions
Heat oil over medium-high heat and sauté onions for 3-4 minutes. Add garlic, sauté another minute, then add artichokes, salt, red pepper and sauté an additional 4-5 minutes. Pour in wine and chicken stock and bring to a boil. Simmer until artichokes are tender, about 10-15 minutes. Add parsley and pour contents into a blender, blending until smooth. Sprinkle with salt and pepper and drizzle with oil. For risotto: sauté olive oil with 2 tablespoons butter for 2-3 minutes. Add rice to onions to toast, stir for 2-3 minutes. Add ¼ cup heated stock to the pan, stirring constantly until fully absorbed. Repeat until all broth is absorbed or desired consistency is reached. Remove from heat and stir in puree, remaining butter and cheese, mixing until melted. Add salt and pepper to taste. Serves 4.
