Artichoke Risotto

Don’t you love it when foodie friends share recipes?  My pal, Codie, is a Trader Joe’s acolyte as I am. She also loves cooking Italian. Codie couldn’t wait for me to try this risotto dish which uses frozen artichoke hearts from TJ. Full confession. I did tinker with this recipe by adding crème fraîche to it which is not typically Italian. They would have selected butter instead to add richness.

But first a little history.  Artichokes are believed to have originated in the Middle East. They made their way to Naples thanks to the Arabs. From there they traveled north to Florence during the Renaissance and later to Venice where they were considered a luxury.  Put them together with a risotto, the quintessential dish from the Veneto, and you have a feast for friends and family.

Ingredients:

4 cups homemade vegetable broth (Store bought is fine but only if you must.)

¼ cup extra virgin olive oil plus more for finishing

One 9-oz bag frozen artichoke hearts, defrosted and cut into bite-size pieces

1 leek, white part only, sliced ¼ inch thick

½ Vidalia onion, finely chopped

1 large garlic, finely chopped

1 cup Arborio rice (Carnaroli or Vialone Nano rice works well too.)

1 teaspoon Kosher salt

¾ cups dry white wine

2 Tablespoons crème fraîche

½ cup frozen peas (defrosted)

½ cup crumbled feta cheese (Alternatively, Parmesan cheese, grated)

¼ teaspoon freshly ground white pepper

2 teaspoons grated lemon rind

1 Tablespoon lemon juice

¼ cup chopped chives

Good quality EVOO for drizzling

Cooking instructions:

1.    Put the vegetable broth in a large saucepan and bring to a simmer.

2.    Put 2 Tablespoons olive oil in a large skillet over medium heat.  Sauté artichoke heart pieces until golden brown then, set aside.

3.    In the same skillet add remaining olive oil and sauté leeks and diced onion over a low heat until caramelized.  Add garlic and cook for another minute or two.  Be careful garlic does not burn.

4.    Add Arborio rice and salt, then stir with a wooden spoon for several minutes to coat all the kernels with olive oil. Cook two minutes.

5.    Stir in wine and cook until liquid is almost absorbed, approximately three minutes.

6.    Then proceed as if making a normal risotto.  Add one large ladle of heated broth at a time, stirring in thoroughly and frequently. Once the liquid is absorbed, add another, continuing to stir frequently to develop the creaminess of the risotto.

7.    Continue until the rice is cooked but is still slightly al dente, approximately 18-20 minutes in all. Be sure to save ½ cup broth.

8.    Stir in the sautéed artichoke, crème fraiche, peas, feta cheese, lemon rind, lemon juice and white pepper. Mix together and cook for another two minutes.

9.    Remove from the heat. Add the last amount of broth and stir in thoroughly.

10. Serve immediately in heated soup bowls, topped with the chives, and drizzled with your finest EVOO.

Serves: 6

Wine recommendations:  Artichokes are notoriously difficult to pair with wine due to a naturally occurring chemical in the vegetable called cynarin. This component tends to make everything you taste seem sweet. Look for a wine which is bone dry, crisp and with no wood aging. These wines will work nicely with the dish:   Sauvignon Blanc, Chenin Blanc, Pinot Bianco, Verdicchio, Soave or Txakoli.