Artichoke Lemon Risotto
This
can be used as a model for risotti using two cups of rice. I think it
is excellent. It can also be made vegetarian if vegetable broth is used.
6 tablespoons olive oil
1 cup minced onion, about 8 ounces by weight (two small)
2 cups arborio rice
6 cups of chicken or vegetable broth
1 can each of artichoke bottoms and hearts, well rinsed and cut into
1/4-inch slices
Zest and juice of 2 ripe lemons
1 tablespoon kosher salt
Stir
onions and olive oil in a thirteen- or fourteen-inch microwaveable
dish. Microwave uncovered in a 1,200 to 1,400 watt oven for three
minutes. Without removing dish from oven, stir in the rice. Cook for
three minutes.
Pour
in the broth and stir. Cook for twelve minutes. Stir in the
artichoke pieces and cook for six minutes. Stir in the lemon zest
and juice; cook two minutes.
Remove from oven; taste and stir in salt as given or more if broth had no salt.
Serves six to eight as a first course or six as a main course,
