This is a perfect combination of flavors! I use good quality vegetable stock and saffron for a little nutty flavor. I served it with grilled marinated flank steak and grilled iceberg wedges. Just Perfect!
Ingredients for 4
1 small onion, chopped
2 tablespoons olive oil
1 1/2 cups arborio or carnaroli rice
1 cup dry white wine or dry vermouth, room temperature
4-6 cups vegetable stock, warm
8 ounce jar marinated artichokes, chopped
1/2 cup basil leaves, chopped
salt and pepper to taste
a pinch saffron treads
1 tablespoon butter
1 cup parmesan cheese(optional)
Heat onion and olive oil in a heavy bottomed pan for 5 minutes.
Add rice and fry on medium low for 3-5 minutes. Add wine or vermouth and turn temperature down to low. Cook stirring every few minutes, add warm stock, a half a cup at a time, not letting it get dry, and stirring every few minutes. You might not need all the stock. After about 30 minutes cooking, taste a piece of rice and if it's cooked with a little bite to it, stop adding stock. Add butter and stir it in.
Add salt and pepper to taste. Add artichokes and saffron and stir it well. Add basil and cheese(if using it), stir it all in and serve warm.
To reheat risotto, heat a cup of stock and add it to the risotto slowly while stirring under medium heat.