Frank Sinatra's Favorite Risotto

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 artichoke hearts
• 4 1/2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 6 cups chicken stock
• 1 small onion, finely chopped
• 2 cups carnaroli rice
• 1 cup italian spumante (sparkling wine)
• 3 tablespoons grated parmesan cheese
• salt, to taste
• fresh ground pepper, to taste
• 1 tablespoon flat leaf parsley, minced

Recipe

• 1 cut the artichoke hearts into thin slices, and then set half of them to the side.
• 2 in a saucepan over medium heat, melt 1/2 tbs butter and 1 tbs olive oil.
• 3 add in artichokes and saute for 3 minutes, or until the centers are soft.
• 4 in a pan, bring the chicken stock to a boil and then turn down the heat so that it is simmering barely.
• 5 in another saucepan over medium heat, melt another tbs of butter with the last tbs of olive oil.
• 6 add in the onions and saute until translucent (about 3 minutes).
• 7 then add in the rice and stir until all of it is covered in the oil/butter mixture, and cook for about 3 minutes.
• 8 add in 1/2 cup of the sparkling wine and stir until it is absorbed.
• 9 add in 1 cup of the stock and stir until it is absorbed, and then add in the artichokes that have not been cooked.
• 10 keep adding in 1/2 cup more stock, stirring often, and making sure that the liquid is absorbed before adding any more.
• 11 cook until the rice is al dente, yet creamy and tender (about 15-20 minutes). there may be leftover stock.
• 12 once done, add in the last 1/2 cup of the sparkling wine and stir it well.
• 13 remove the pan from the heat and add the remaining butter, also adding in the parmesan cheese, and salt and pepper to taste.
• 14 let it sit for a couple minutes, and then dish up using the cooked artichoke hearts and parsley for the top.