Preparation time: 50 minutes
Risotto is a test of patience in the kitchen. It is best not to leave the side of your saucepan. It’s not difficult to make, it just requires your full attention for at least 30-40 minutes. So, just get ready to stir and stir.
Don’t to be tempted to use quick cooking risotto rice, especially the Uncle B variety. You won’t be happy with the result.
The reward using a high-quality risotto rice is worth it. Stirring keeps rice from sticking to the bottom and helps release the starches that give the risotto its creamy texture. Give the artichokes a head start. By the time the rice is ready, the artichokes will be nicely roasted.
- 5 cups (1 1/4 l) chicken broth
- 1/2 cup (120 ml) white wine
- 4 tsp olive oil
- 1/3 cup (85 g) minced shallots
- 1 ½ cup (340 g) Arborio, Carnaroli or Vialone Nano rice (available online in the US from speciality stores)
- 1 lb (450 g) large shrimps, peeled and deveined
- 1 3/4 cups (400 g) frozen artichoke hearts, halved
- ½ tsp dried thyme
- salt and freshly ground pepper
Start by roasting the artichoke halves. Toss them with 2 tablespoons olive oil, thyme, salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until artichokes are golden. Remove from the oven and keep them warm until ready to use.
While the artichokes are roasting, bring chicken stock and wine to a boil in a saucepan. Reduce heat to a simmer. Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Add shallots and saute for 3 minutes. Add the rice stirring constantly until well coated. Add ½ cup of chicken broth to the rice and continue stirring until almost all liquid is absorbed. Continue adding stock and cooking until rice is tender about 30-40 minutes. Fold shrimp under the rice and cover saucepan. Let it sit for about 5 minutes or until shrimps have turned pink.
Divide risotto among 4 plates and garnish them with the roasted artichokes. Sprinkle with Parmesan and serve.