This creative take on Italian risotto is made with real saffron and marinated artichokes.
- Combine stock and saffron in a large saucepan over high heat. Bring to a simmer. Reduce heat to low; keep at a gentle simmer.
- Heat oil and butter in a large, shallow saucepan over medium heat until butter melts. Add onion and garlic; cook, stirring, for 5 minutes or until onion softens. Add rice and cook, stirring, for 2 minutes or until rice grains appear glassy and coated in butter mixture.
- Add wine and cook, stirring constantly, for 5 minutes or until all liquid is absorbed. Add stock, one ladleful (1/2 cup) at a time, stirring continuously until all liquid is absorbed before adding more. Cook for 20-25 minutes or until rice is tender yet firm to the bite and risotto is creamy. Remove from heat.
- Add artichokes and parmesan and stir to combine. Taste and season with salt and pepper. Spoon among serving bowls. Drizzle with olive oil and serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set