1 cup diced yellow onion

1 cup diced leeks

1 tablespoon diced garlic

4 cups rich chicken broth

white pepper and kosher salt to taste

white wine as needed

2 cups Arborio rice

Parmesan cheese to taste

1 tablespoon diced Italian parsley

1 tablespoon diced basil

Trim harder, outer leafs and stems off artichokes. Slice and reserve in bowl of water with juice of one lemon.

Cook onion, leeks and garlic in butter on low heat until translucent. Do not brown.

Add artichokes and broth to butter mixture. Season with white pepper and kosher salt to taste.

Bring to boil. Add rice. Stir constantly adding more broth or white wine as needed to keep moist.

When the rice is al dente, finish with Parmesan to taste, Italian parsley and basil. Serves 4 to 6.

This entry was posted on Wednesday, June 28th, 2006 at 12:00 am and is filed under Local, Taste. Tags for this post: Recipes, Taste-Recipes, Taste-Recipes-Local, Tucson Citizen. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.