- 2
5/5
(2 Votes)
Ingredients
- 1 (32-ounce) carton chicken broth
- 2 tablespoons butter
- 1/4 cup minced shallots
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 1/2 cup chopped artichoke hearts
- 1/4 cup shredded Parmesan cheese
Preparation
Step 1
In a medium saucepan, bring chicken broth to a boil; remove from heat, and keep warm.
In a large saucepan, melt butter over medium heat. Add shallot, and cook 2 to 3 minutes, stirring constantly. Add rice, and cook 2 to 3 minutes, or until lightly browned, stirring constantly. Stir in wine; cook until wine is absorbed, stirring constantly.
Reduce heat to medium-low. Add 1 cup warm chicken broth; cook stirring constantly until liquid is absorbed. Repeat procedure with remaining chicken broth, adding 1 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Stir in artichoke hearts and cheese.
Makes 2 servings
Paula Deen