Artichoke and saffron risotto

This creative take on Italian risotto is made with real saffron and marinated artichokes.

Recipe «Artichoke and saffron risotto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 7 cups Massel vegetable or chicken style liquid stock, 1 tsp saffron threads, 2 tbsp extra virgin olive oil, 50g butter, 2 brown onions, finely chopped , 2 garlic cloves, crushed, 3 cups arborio rice, 1 cup dry white wine , 6 marinated baby artichokes, halved, 1 cup finely grated parmesan, Extra virgin olive oil, to serve.

Ingredients:

• 7 cups Massel vegetable or chicken style liquid stock 
• 1 tsp saffron threads 
• 2 tbsp extra virgin olive oil 
• 50g butter 
• 2 brown onions, finely chopped 
• 2 garlic cloves, crushed 
• 3 cups arborio rice 
• 1 cup dry white wine 
• 6 marinated baby artichokes, halved 
• 1 cup finely grated parmesan 
• Extra virgin olive oil, to serve 

Instructions

1. Combine stock and saffron in a large saucepan over high heat. Bring to a simmer. Reduce heat to low; keep at a gentle simmer.
2. 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.
3. 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.
4. 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.