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Chef with red wine glass



The CIA Cookbook
by The Culinary Institute of America
Frozen artichokes work nicely in this risotto, but most tinned artichokes have an overly briny, and sometimes slightly metallic taste.
Serves 8


• 2 tbsp olive oil
• 2 tbsp garlic
• 4 cups chopped cooked artichoke hearts
• 1½ cups white wine
• 2 cups small-dice onions
• 2½ cups Arborio rice
• 8 cups Vegetable Broth, heated
• Salt and pepper as needed
• 10 cups baby spinach
• 2 cups cherry tomatoes, cut in half
• 1 cup butter, cut into 1-inch pieces
• 1¼ cups grated Parmesan

Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. Add the garlic and sauté until fragrant, about 1 minute, add the artichokes and 1/2 cup of the wine. Cover the pan and cook until the artichokes are just tender, about 3 minutes. Remove from heat and set aside.

2. Heat the remaining i tablespoon of olive oil in a medium sauce pan over medium-high heat, add the onions, and sauté until they are transparent and tender, about 5 minutes. Add the rice and stir to coat well. Continue to sauté until lightly toasted, 2 to 3 minutes. Add the remaining 1 cup of wine and cook until dry, about 5 minutes.

3. Add about one-third of the hot vegetable broth and a generous pinch of salt and cook, stirring gently until dry. Repeat with the remaining stock, adding it in thirds, and cook until the risotto has absorbed the broth. Add the spinach and stir to incorporate. Add the reserved artichokes and remove the pan from heat.

4. Stir in the tomatoes, butter, and Parmesan. Season with additional salt and pepper, if needed. Serve immediately in heated bowls or plates.


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