by Giulia Melucci
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Giulia Melucci's Notes:
Expand4 cups hot chicken stock Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1/2 small onion, minced Ask a question about this ingredient
1 cup arborio rice Ask a question about this ingredient
1/4 cup white wine Ask a question about this ingredient
1 cup canned artichoke hearts, chopped Ask a question about this ingredient
1/2 cup taleggio, cubed Ask a question about this ingredient
Keep the chicken stock on the stove over medium heat.
Ask a question about this stepIn a large saute pan or Dutch oven, melt 1 tablespoon butter over medium heat and add the onion. Cook until onion is transparent, about 2 minutes, then add the rice and toast in with the butter and onion until the grains are translucent, about 2 minutes. Add the wine stirring constantly until the wine is absorbed, then begin to add the hot chicken stock a ladleful at a time, stirring until the liquid is absorbed into the rice.
Ask a question about this stepContinue adding the stock and stirring the risotto until it is creamy and the grains are softened but not mushy. Begin to taste the risotto after about 15 minutes to check the texture, but more likely it will take 20 - 25 minutes of stirring vigilance. If you run out of stock and the risotto needs more cooking, use water warmed in the pot with the stock.
Ask a question about this stepWhen you are happy with the texture of the rice, remove it from the heat, add the remaining tablespoon of butter, the artichoce hearts, and the Taleggio, give it one more stir, test for salt, let it sit for a minute, and serve with freshly ground pepper.
Ask a question about this stepI love artichoke hearts and keep canned and frozen ones in the house at all times. Have you tried this with marinated artichoke hearts?
The canned ones are kind of marinated. So I think it would work fine with what you are talking about. G.
This sounds lovely. Will have to try the canned arties, if you and Lidia say so! BTW, loved your book. I don't think I've ever had Taleggio - what's it like?
It's soft, creamy, powerful, and rich. Buon appetitio!
It worked nicely from your book - think I can do this again. You know, I have tried some goof quality frozen a'hearts that worked well for me...
I keep meaning to try the frozen ones.
I would throw in whatever wine I had sitting around. I wouldn't shy away form a sweet one.
Oh, sorry. . . I meant to drink?
What a great Spring dish! I think this one will be all mine since the husband doesn't like Taleggio. Do you think a sweeter white would work with this?
Give it a try, let me know how it goes. It might offset the acidic artichokes and the strong cheese quite nicely.
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
I can't wait to make this. I have used both canned and frozen in risotto, but never the little jars of marinated ones because I don't like the marinade--too bell peppery or something for me. You could freeze-dry artichokes and I'd still eat them, and I am very recently in love with Taleggio. I just got back from a visit to the Meadow Creek Dairy in Galax VA, and their Grayson cheese would be perfect for this. Thanks for the recipe!