Risotto With Artichokes And Limoncello Recipes

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.

Steps:

• Trim each of the artichokes. First slice off the stem flush with the base. Tear off all the heavy outer leaves, then the inner ones until the thick, fleshy bottom is exposed. By this time there should be a small pointed cluster of leaves left. Cut through the leaves and the bottom vertically to quarter it, then cut away the remaining leaves and the fuzzy choke, leaving the round, solid bottom pieces. Cut the quarters of the bottom in narrow wedges and place in a bowl of lemon juice mixed with water to prevent browning while you prepare the rest of the artichokes.
• Heat the oil in a large, heavy saucepan. Add the onion, saute over medium heat for about five minutes, then stir in the garlic. Dry the artichoke pieces on a paper towel, add them to the saucepan and saute, stirring, another two to three minutes. Stir in the rice.
• Keep the chicken stock at a simmer and add it to the rice about one-half cup at a time. Slowly stir the rice, adding more stock as it is absorbed. Regulate the heat so the mixture simmers. Continue adding stock and stirring until the rice is just tender and all the stock has been absorbed, about 20 minutes.
• Season to taste with salt and pepper. Fold in the parsley and serve with Parmesan cheese on the side.

Steps:

• In a large pot over high heat, bring broth and water to a boil.
• Add carrots, asparagus, bay leaves, 1 teaspoon sage and salt and pepper to taste. Cover, lower the heat to medium and cook for 10 minutes, stirring occasionally or until the carrots are just tender.
• Drain the vegetables in a colander and reserve the broth in a separate bowl.
• Remove the bay leaves and discard.
• Heat the oil in a large skillet over medium-low heat. Add the onion and cook until softened.
• Add rice and cook for 3 minutes, stirring frequently.
• Add the Limoncello and stir for one minute until the liquid is absorbed.
• Then, add 1 cup of the reserved broth. Stir constantly until the rice absorbs the broth.
• Add the remaining broth one cup at a time, stirring continuously after each addition until most of the broth is absorbed.
• When complete, the risotto will be creamy. Test the rice to see if it is done and if satisfied, remove from the heat.
• Add the remaining teaspoon of sage, the reserved vegetables, green peas, grated mozzarella and Parmesan cheeses and stir well until the cheese is melted and the risotto is thick and creamy.
• Serve immediately and savor the fantastic combination of flavors!

Steps:

• Trim the artichokes, rubbing them with a cut lemon as you go, and slice 1/4 to 1/3 inch thick. Place them in a bowl of water acidulated with the juice of 1/2 lemon. Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the broth is well seasoned.
• Drain the artichoke hearts and pat dry. Heat the oil in a wide, heavy skillet or saucepan over medium heat. Add the onion and 1/2 teaspoon salt, and cook gently until tender, three to five minutes. Add the artichoke hearts and the garlic, and stir for two to three minutes until the artichoke hearts are beginning to color.
• Add the rice and thyme, and stir until the grains become separate and begin to crackle. Add the wine, and stir over medium heat until it has been absorbed by the rice. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion - adding more stock when the rice is almost dry, then stirring - for 20 to 25 minutes. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust seasoning.
• Mince the parsley and lemon zest together, and add to the risotto along with another ladleful or two of stock. Remove from the heat, and add a teaspoon or two of lemon juice. Stir in the cheese, if using. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.

Steps:

• Remove 3 teaspoons grated zest from 1 lemon; halve the lemon, and squeeze out 1 tablespoon juice. Set zest and juice aside. Cut remaining lemon in half, and squeeze into a medium bowl of cold water; add all rinds to water.
• Prepare the artichokes: Working with 1 artichoke at a time, snap off tough outer leaves until pale-green leaves are exposed. Cut off top third. Using a paring knife, peel dark-green layer from base and stem; trim stem. Quarter artichoke lengthwise. Transfer to lemon water.
• Bring stock and bay leaf to a simmer in a medium saucepan over medium-high heat; reduce heat to low.
• Melt butter with oil in a large saute pan over medium heat. Add onion, garlic, and a pinch of salt; cook, stirring occasionally, until onion is slightly softened, about 6 minutes. Drain artichokes, and add to pan. Cook, stirring often, until artichokes are just tender, about 12 minutes. Add rice, and stir until coated, about 1 minute. Pour in wine, and cook, stirring, until wine has almost evaporated, about 3 minutes.
• Add enough hot stock (about 1 cup) to just cover rice. Cook, stirring, until stock is almost absorbed. Continue adding stock, 3/4 cup at a time, waiting for each addition to be absorbed before adding the next; cook, stirring, until rice is tender but still slightly firm in the center, 20 to 25 minutes. Remove from heat, and discard bay leaf.
• Stir in chopped thyme; season with salt and pepper. Add mascarpone, 2 teaspoons lemon zest, and the lemon juice; stir until mascarpone is melted and rice is moist and creamy. Serve immediately, garnished with thyme sprigs and remaining teaspoon lemon zest.