Instructions:
Heat the chicken broth to a simmer, and keep for later step. Clean and cut the artichokes and red onion into 8 wedges. Saute artichokes and red onion with 2 Tbsp of extra-virgin olive oil for 2 minutes, add salt and 1/2 cup of chicken broth and cook covered for 4 to 5 minutes. Add the Barolo vinegar and continue to cook for 2 to 3 minutes, sprinkle with fresh black pepper and set aside for later uses.Saute yellow onion and rice with 2 Tbs. of Extra-virgin olive oil for 1 or 2 minutes, until translucent. Add the white wine and cook for 1-2 minutes. Stir in 2 cups of simmering broth and cook for 5 or 6 minutes. Stir in 1 cup of simmering broth, the salt and stir well. Gradually stir in the rest of the broth until the rice is tender but firm ( about 7- 8 min.). Remove from the heat, and stir in butter, Parmigiano Reggiano and fresh black pepper.Serve immediately with artichokes and red onion on top.Serves 4 to 6.
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