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Be the chef: Local restaurant recipe

Chef Steve Schultz of Red Sky Café sent us this recipe:

Artichoke Spinach

Leek Risotto

8 baby artichokes

juice of one lemon

small bowl of water

1/4 pound whole butter

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.

Citizen Online Archive, 2006-2009

This archive contains all the stories that appeared on the Tucson Citizen's website from mid-2006 to June 1, 2009.

In 2010, a power surge fried a server that contained all of videos linked to dozens of stories in this archive. Also, a server that contained all of the databases for dozens of stories was accidentally erased, so all of those links are broken as well. However, all of the text and photos that accompanied some stories have been preserved.

For all of the stories that were archived by the Tucson Citizen newspaper's library in a digital archive between 1993 and 2009, go to Morgue Part 2