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    Monday, November 02, 2015

    Artichoke and saffron risotto Recipe

      Artichoke and saffron risotto Recipe


        7 cups (1.75 litres) Campbell's Real Stock Vegetable or Chicken
        1 teaspoon saffron threads
        2 tablespoons extra virgin olive oil
        50g butter
        2 brown onions, finely chopped
        2 garlic cloves, crushed
        3 cups (660g) arborio rice
        1 cup (250ml) dry white wine
        6 marinated baby artichokes, halved
        1 cup (80g) finely grated parmesan
        Extra virgin olive oil, to serve

    Artichoke and saffron risotto Recipe

        Step 1

        Combine stock and saffron in a large saucepan over high heat. Bring to a simmer. Reduce heat to low; keep at a gentle simmer.
        Step 2

        Heat oil and butter in a large, shallow saucepan over medium heat until butter melts. Add onion and garlic; cook, stirring, for 5 minutes or until onion softens. Add rice and cook, stirring, for 2 minutes or until rice grains appear glassy and coated in butter mixture.
        Step 3

        Add wine and cook, stirring constantly, for 5 minutes or until all liquid is absorbed. Add stock, one ladleful (1/2 cup) at a time, stirring continuously until all liquid is absorbed before adding more. Cook for 20-25 minutes or until rice is tender yet firm to the bite and risotto is creamy. Remove from heat.
        Step 4

        Add artichokes and parmesan and stir to combine. Taste and season with salt and pepper. Spoon among serving bowls. Drizzle with olive oil and serve immediately.

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    Item Reviewed: Artichoke and saffron risotto Recipe Rating: 5 Reviewed By: Mrs. Chef
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