Artichoke Risotto

Every time we visit Gutta på Haugen we hear Joachim talking about the amazing artichokes from La Baita, like they were made of pure gold. So we decided to try these Italian delicacies from the region of Albenga. We figured we'd keep it Italian style and make a risotto

Ingredients

6 dl chicken broth
200 g Arborio risotto rice
1 jar of artichokes from La Baita
1/2 jar of tomato confit from La Baita
4 tbsp olive oil from La Baita
1/2 white onion
1 tbsp butter
50 gr Parmesan cheese, grated
1 clove garlic, minced
1 glass of red wine
Tarragon for decoration
Salt & pepper

On your pots, get set, go!

Bring the stock to a boil in one pot. Add oil to a second pot and fry the garlic and onion until transparent. Add the rice, and keep stirring for a few minutes before you add wine. Once the wine has evaporated add 1/3 of the broth and a bit of salt. Turn the heat down and keep stirring constantly. When all the broth is absorbed repeat the step until you are out of stock. Now add all the artichokes and half of the tomato confit while stirring. We diced them, but you can cut them in half as well for a more rustic presentation.

Taste the rice to see if it's cooked al dente. If not, add some more water and repeat the same procedure as with the broth. Usually it takes 18-20 minutes. When the rice is done remove the pot from the heat and mix in butter and parmesan. Cover with a lid and let it rest two minutes. Taste if the risotto needs more salt (ours didn't) and pepper.

Decorate with a few more tomatoes and tarragon.

Buon appetito!