this may be the best risotto i've ever made - thank you Ashley!!!
3-4 T. unsalted butter
olive oil
1 yellow onion, finely chopped
4 cloves of garlic, finely chopped
2 cups plain arborio rice (risotto)
1 cup dry white wine
4 cups low-sodium chicken or vegetable broth
1 cup shredded parmesan
1t. salt
1/2 t. black pepper
red pepper flakes to taste
1/2 bag of fresh spinach, roughly chopped
1 can artichokes, drained and roughly chopped
melt butter in large saucepan, add onion and 2 cloves garlic. cook for 2-3 minutes, until transparent. add the arborio rice and cook stirring constantly until it just starts to toast. reduce heat and add the white wine. cook until liquid is absorbed. add broth 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding the next 1/2 cup. should take about 20 minutes for all of the broth to be absorbed. remove from heat. stir in parmesan, salt, and pepper. set aside.
in a separate large sauté pan, warm 4-5 tablespoons of olive oil. add remaining cloves of garlic and cook. throw in the artichokes and season with a bit of salt and pepper (and red pepper flakes if you want a little kick). cook the artichokes for about 5 minutes until they start to toast a bit. turn off the heat, and add the spinach. toss altogether until the spinach just starts to wilt. toss this mixture in with the risotto.
