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BackstoryRisotto with Artichoke hearts.
I woke up this morning with the "I feel like chicken tonight, chicken tonight" song going through my head. For the life of me, I cannot remember what product that little commercial jingle was trying to sell me, but I am in the mood for chicken. In particular, Chicken scaloppine which is nothing more than chicken piccata, minus the "piccata" (LemonCaper pan sauce). With that said, I needed a side dish, for a thin slice of chicken is not really a meal. Then it hit me... I want artichokes, but I don't want to go to all the trouble of boil them, not to metion the mess of eating them. Risotto is always a good answer. I have not made risotto for a while (Being in an "Everything can go on a pizza" phase) and scaloppine is SO unbelievably simple that it would be a nice counter point.
- 1 - 8 oz can Artichoke Hearts (Not marinated); Drained - Reserve Liquid
- 1 Tb Olive oil
- 2 TB unsalted Butter; divided
- 1 clove of garlic; fine minced
- 1 bunch scallions; sliced; white and light green parts
- 1 cup Arborio Rice
- 1/4 cup Pinot Grigio
- 2 3/4 -3 1/2 cups Chicken stock (Or Vegetable)
- Salt and Green Pepper to taste
- Zest of 1/2 Lemon
- 1/2 cup Asiago dï allevo; plus extra for serving
- Thyme springs and or Lemon Slices for garnish
- Bring the stock to a simmer in a small sauce pan over low heat. Cover to keep it warm.
- Drain artichokes, reserving the juice; set both aside.
- In a medium, heavy saucepan, melt 1 tablespoon of the butter with the olive oil over medium heat.
- Add the scallions and garlic, sweat until they begin to turn translucent; then add the rice and stir to coat.
- When the rice becomes translucent (2 - 3 minutes), add the room temperature wine and the reserved juice from the artichokes, simmer until almost evaporated. About 3 minutes.
- Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.
- Continue adding the broth 1/2 cup at a time, stirring frequently and allowing each addition of the broth to absorb and pull the starch out of the rice before adding the next. This should take about 10 - 12 minutes.
- When you have added about 3/4 of the broth, add the artichoke hearts and the thyme.
- Continue adding the rest of the broth until the rice is tender but still al dente and the mixture is creamy and the artichokes are heated through, about 5 minutes.
- Remove from the heat.
- Season the risotto with green pepper and stir in the remaining tablespoon of butter, lemon zest, and Asiago d'allevo.
- Cover and let rest for 3 minutes.
- Serve in warm bowls with thyme sprigs and/or thin lemon slices and more cheese.
- This is great with Chicken Scaloppine