Risotto With Peas Artichokes Basil And Goats Cheese Recipes

RISOTTO WITH ARTICHOKES AND GOAT CHEESE

Steps:

• Squeeze the lemons into a bowl and add 2 cups of water.
• Trim the artichokes down to the fleshy bottoms by slicing off the stem, pulling off all the leaves and cutting away the fuzzy choke. Trim the artichoke bottom. Dice the bottoms as they are trimmed and place in the bowl of lemon-water.
• Heat the oil in a heavy saucepan. Add the onion, saute until it begins to color and stir in the garlic. Drain the artichokes and add them. Stir in the wine. Cover the saucepan and cook until the artichokes are nearly tender, about 10 minutes.
• Stir in the rice, then add 1/2 cup of the stock. Stir. Continue adding stock, 1/2 cup at a time as each portion is absorbed. Adjust heat so the mixture simmers gently. Stir from time to time as the stock is added. After about 20 minutes all or nearly all the stock should have been added and the rice should be firm but tender, without a hard white center in the grain.
• Add the sun-dried tomatoes. Season to taste with salt and pepper. Remove from heat, fold in the cheese and parsley and serve.

ARTICHOKE RISOTTO

Steps:

• Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
• To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.

RISOTTO WITH PEAS, ARTICHOKES, BASIL AND GOAT'S CHEESE

Steps:

• Heat the olive oil and butter together in a large pan. Meanwhile, put the stock in a saucepan and bring to a gentle simmer.
• Add the onion and garlic to the pan and cook until golden. Add the rice and continue to cook for another 2 minutes, stirring.
• Ladle a little stock into the pan, stir well and when absorbed, continue until all the stock has been added. Add the peas and artichokes. After 20 minutes, test the rice. It should be a little firm to the bite but not chalky. If you need to add more liquid, use hot water.
• Tear the basil leaves and add with the goat cheese, stir through and season.

RISOTTO WITH PEAS

Steps:

• In a medium-size heavy saucepan, warm the oil. Add the onion and cook until barely softened, about 5 minutes. Add the peas, and shaking the pan to avoid burning, cook for 5 minutes. Remove and puree half the mixture and reserve. Also reserve the other, unpureed half.
• Melt 2 tablespoons of the butter in the pot. Add the rice and cook over medium heat until it becomes opaque. Add the wine and cook, stirring, until the wine has evaporated, about 3 minutes. Add the broth and the pureed pea mixture.
• Cook at a lively simmer for 15 minutes. Add half the remaining unpureed pea mixture, stir and cook 10 minutes longer. Remove from the heat, add the remaining pea mixture and butter. Season with salt and pepper to taste. Stir in the cheese and serve immediately.