Artichoke Risotto

Risotto is one of those dishes that requires close attention. You can't set it and forget it, and you cant throw everything in at once. It requires a gradual layering of ingredients, and a gradual addition to liquid. If you over cook it, you'll end up with mush. If you add everything in at once, you'll miss out on the creamy texture that makes risotto so loved and adored. It makes for a perfect starter to a meal, or a meal in itself.


Even though it requires your love and attention, it is quite simple. I have a guidelined recipe for risotto with artichoke bottoms. Remember to stay creative. Omit a certain ingredient for something else. One rule of mine is, if it is a vegetarian type dish, stick with vegetarian stock. Personal opinion.

Ingredients:
Olive oil
About 1/8 Cup minced shallots
2 TBS minced garlic
4 artichoke bottoms. (Fresh is best, but use what is available in your area.
Vegetable stock
1 cup aborio rice
Flat leaf parsley
Koesher salt to season
1 TBS butter

I garnished my risotto with a poached hen egg yolk, and aged smoked cheddar grated finely on top. Use what suits you best and what you have on hand that will go well with your risotto.

In a small pot, heat up your stock. Heat up about a quart. If you only have a large pot, try more. We are going to poach our egg yolk in the left over stock.  It depends on how much you need until the risotto is fully cooked. I use a 2 oz ladle, the small but not tiny sized if that helps.

Recipes are guidelines. Once people realize that, life will become much easier. Even in the most consistent restaurants some base ingredients are prepared this way. If you follow a recipe (that doesn't require a scientific necessity), you're intimidated. Don't be intimidated. Just flow with it.

In a sauce pan lightly drizzle olive oil, enough to cook shallots. You want them translucent, not caramelized. Keep your pan at a medium low heat to prevent burning.

Season very lightly with salt. We season in light layers. This way all ingredients are showcased. It makes such a difference.

Add dry risotto. Quickly stir it as it absorbs the fat. Ladle in your first two ounces of stock. if your heat is too high at this point (depending on your pan) adjust it. You don't want to over cook your risotto. It will lose its creaminess, and the rice will lose its integrity.

Continue to stir. Let it relax for a few seconds, and keep stirring. Be sure to grab every little grain of rice that is holding on to the side of your pan for dear life. He won't cook, so if he gets left behind, he'll end up stuck in someone's teeth. No fun!

Add in another ladle when liquid is almost absorbed. Add your garlic. I purposely did not add in the garlic with the shallots at the beginning. Garlic cooks quicker. It will burn before you're shallots are translucent.

When your risotto doubles in size, add in your medium diced artichoke bottoms. Continue to stir, season lightly.

This is when things start to slow down, and it is a good time to start seasoning every so often. You don't want to season all at once. If you do, the salt will be ridiculously concentrated, and absorbed fully into your rice. BLEH!!!!!

When your risotto is about 90% cooked (soft, but a tiny bit of a bite) kill the heat, and finish with your butter. Adjust your seasoning one last time. It will continue to cook, but you'll lose the risk of over cooking. You want your risotto to remain a perfect consistency as it hits the plate, and your guests enjoy this meal slowly.


To Poach an egg yolk.

Unlike poaching a whole egg, we do not need to create a funnel in our poaching liquid by whisking vigorously. Also, the addition to vinegar is not needed.

Your left over stock should be hot, but not simmering, not boiling. It should have this calm, steamy release.

Do you have an obnoxiously large spoon in your silverware drawer you never use? This would be the best time to bust it out.

Gently crack your cold egg (this will help keep your egg yolk in tact) over your hand. Let the egg whites gently release between your fingers. Please do this over a sink or bowl if you're saving your whites.

Carefully place your little golden wonder into the stock. Its ok. Drop him in. Just be gentle. Give him about 45 seconds/minute. Around that time frame. Kill the heat, and gently fish him out with your Previously useless spoon.

Carefully place your yolk onto your gorgeous, creamy risotto. If a little stock is on the spoon. Its ok. It will get absorbed.

Finish with fresh, minced parsley and aged smoked cheddar grated with your microplane (zester)

You're done!


Remember, cooking should be enjoyable. The energy you put into your food shows. If you're confident and take your time, you're food will reflect that. If you rush and are afraid, it will be a reflection of you in the kitchen.

Don't short cut it. Cooking isn't about making delicious food in a hurry and reap all of the credit for. Good food takes time, takes patience and a little understanding. Relax. I'm not here to give you an easy quick fix to a dish that needs attention. You're either willing to put in the effort, or not.

Enjoy!

Amber~

PS I only garnish with parsley if parsley is in the dish. Garnishing with parsley when there is no parsley in your dish is tacky. Just my opinion based on common sense.