Ingredients
- 4 cups Cento Chicken Stock
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 cup Shallots, chopped
- 1 jar Cento Marinated Roman Artichokes (19.6 fl oz), drained & chopped
- 1 1/2 cups Bellino Risotto Arborio Rice
- 1/4 cup Butter, cubed
- 1/2 Lemon, juiced
- 1/3 cup Parmesan Cheese, grated
- 1 tsp Cento Italian Seasoning
- 1/2 tsp Cento Garlic Powder
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Basil Leaves, for garnish
Directions
In a large pan, heat extra virgin olive oil over medium heat. Add shallots and sauté for 1-2 minutes until fragrant. Stir in rice and cook for about 2 minutes until slightly toasted around the edges. Gradually add warmed chicken stock, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding more. Continue for 20-25 minutes until the rice is creamy and tender. Stir in garlic powder, Italian seasoning, salt, pepper, and Parmesan cheese. Mix in butter until melted, then fold in artichokes and parsley. Garnish with basil and serves 6-8.
