Artichoke Lemon Risotto
Learn the secret of how to make the creamy risotto you enjoy in restaurants then adapt with your favorite flavors.
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 1 1/2 ounces prosciutto rough chopped (or more if you like)
- 1 small onion finely chopped
- 1 garlic clove grated
- 1 ¼ cups Arborio rice
- ½ cup dry white wine Pinot Grigio or Sauvignon are great
- 32 ounces chicken stock room temperature
- 14 ounce can artichokes drained and chopped
- Zest from one lemon
- Juice from 1/4 to 1/2 of one lemon to taste
- 4 ounces brie cheese rind removed and cut in cubes
- ⅔ cup grated parmesan cheese
Start with a large, deep skillet or pot so the rice can spread out.
Over medium heat in a dry skillet/pot add the chopped prosciutto and cook for several minutes, turning it until it’s crisp them remove it from the skillet.
In the same skillet/pot add 2 tablespoons of butter and 1 tablespoon of olive oil then add the onions and garlic and cook until the onions have softened but not browned.
Fold in the rice, reduce the heat to medium-low and lightly toast 2-3 minutes then deglaze the pan with the wine and cook for 3-4 minutes.
Add about 1 cup of stock bringing the rice to a low boil, stirring often until most of the liquid is absorbed.
After the first cup of liquid is absorbed, pour the remaining stock into the pot and cook over low heat, stirring occasionally allowing the rice to absorb much of the liquid and until it’s tender.
When the rice is tender, add the chopped artichoke hearts, lemon juice (beginning with 1/4 lemon and more to taste) and zest and the last 2 tablespoons of butter, combining over low heat. Next slice the rind off of the brie and cut it into cubes (about the size of a sugar cube). Fold in the brie, parmesan cheese and parsley, then season with salt and pepper according to your taste. Top with crispy prosciutto.