You'll Need:
2 cups white wine
1 cup water
2 tbsp unsalted butter
2 cups arborio rice (risotto rice)
-Add all of this together in your rice cooker. Or if you're MUCH more awesome than me, cook it on the stove like you normally do rice.
Then You'll Need:
1 package frozen artichoke hearts
1 cup parmesan cheese (+ extra for topping)
2 cans white kidney beans (Cannellini beans)
8oz. chicken stock
1/4 cup garlic cloves (about 10 small - 5 large)
-When the rice is cooking, pop your garlic cloves in a small ramekin dish, top with olive oil and sprinkle with your salt of choice (I used truffle salt). Then bake at 425 for about 25min. (till brown). Remove them from the oven and mash them a little with a fork.
(Optional, but what I used)
(Optional, but what I used)
pinch truffle salt
pinch porcini mushroom salt
After the rice was done in the cooker, I flash fried the artichoke hearts in my cast iron skillet in some olive oil. When they were a little brown I broke them up with my favorite bamboo spoon. To this I added the garlic mash, cooked rice, chicken stock and parmesan cheese. Once it was all smooth and creamy, I added the rinsed/drained beans. Give it a taste at this point and add whatever seasoning you feel it still needs (I dashed a little more truffle salt and some porcini mushroom salt.)
Because I feel strongly that you can NEVER have too much cheese in your life, I also topped each service with a healthy portion.
If you give the dish a try, let me know what you think! This recipe easily serves six (or three big eaters with nice leftovers).
ENJOY!
Because I feel strongly that you can NEVER have too much cheese in your life, I also topped each service with a healthy portion.
If you give the dish a try, let me know what you think! This recipe easily serves six (or three big eaters with nice leftovers).
ENJOY!
































