Artichoke Risotto

This is my first attempt at risotto. And it was great! Creamy but not heavy - just what I was looking for. The flavour of the shallots complemented the artichokes nicely. Saving a bit of butter to mix in at the end added richness. I can't wait to try out other variations!

3.5c chicken broth + 2c water

2T butter, divided

2T olive oil

1c chopped shallot

12oz pkg frozen artichoke hearts

1.5c arborio rice

.5c dry white wine (pino grigio)

.5c Parmigiano

salt & black pepper

Bring chicken broth and water to a simmer. Maintain at simmer.

In saute pan over med-high heat, melt 1T butter and olive oil. Add shallots, saute about 5min. Add artichokes, stir to coat. Cover about 8min, or until artichokes are slightly browned.

Add rice. Stir, about 2min, to coat all grains of rice in oil. Add wine. Stir 1min. Add 1.5c broth. Cook until absorbed, stirring often. Add remaining broth .5c at a time, allowing liquid to absorb each time. (This should take about 25min.)

Stir in remaining 1T butter, Parmiggiano, sprinkle of salt and generous amount of freshly ground black pepper. Serve immediately.