RISOTTO WITH ARTICHOKES AND SAFFRON

SERVES 8 - 10

2 CUPS ARBORIO OR CARNAROLI RICE
1 LARGE SHALLOT
1 ENVELOPE .02 OZ. POWDERED SAFFRON
2 OZ. UNSALTED BUTTER (DIVIDED IN HALF)
2 0Z. EXTRA VIRGIN OLIVE OIL
5 SMALL TO MEDIUM ARTICHOKES
1 CLOVE GARLIC
4 TBS. FRESH CHOPPED PARSLEY
½ CUP FRESHLY GRATED PARMESAN CHEESE
2 CUPS. WHITE WINE (DIVIDED IN HALF)
 APPROX. 4 CUPS VEGETABLE STOCK
1 LEMON

PEEL, CLEAN AND REMOVE ALL HARD OUTER LAYERS OF ARTICHOKE.  KEEP A VERY SHORT NUB  OF THE STEM.

CUT ARTICHOKE IN HALF. REMOVE AND DISCARD THE CHOKE FLOWER.  SOAK ARTICHOKES IN WATER AND 1 CUP WINE. SQUEEZE THE JUICE OF THE LEMON INTO THE WATER AND ALSO DROP IN THE LEMON REMAINS.  THIS KEEPS THE CHOKE FROM TURNING BLACK. SOAK FOR 20 MINUTES.

CHOP SHALLOT INTO SMALL PIECES.

CHOP ARTICHOKE INTO SMALL PIECES.

PLACE 1 OZ. BUTTER  AND OLIVE OIL IN COLD FRY PAN.  WHEN HEATED ADD THE ARTICHOKE PIECES, CHOPPED SHALLOT, WHOLE PEELED CLOVE OF GARLIC, AND 1 CUP WHITE WINE.

SIMMER UNTIL THE ARTICHOKE PIECES ARE TENDER.
ADD RICE AND SAUTE UNTIL THE RICE BEGINS TO TURN GOLDEN.

ADD VEGETABLE STOCK UNTIL LIQUID IS 2 - 3 FINGERS (2 FOR MEN AND 3 FOR WOMEN) ABOVE THE RICE MIXTURE.

DO NOT STIR

ADD CHEESE, SAFFRON AND REMAINING 1 OZ. BUTTER

AS LIQUID REDUCES THE RICE WILL BECOME TENDER.  THIS SHOULD TAKE ABOUT 15 MINUTES.

REMOVE WHOLE CLOVE OF GARLIC AND SERVE THE RISOTTO IMMEDIATELY

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YOU CAN SUBSTITUTE THE ARTICHOKE FOR SAUTEED MUSHROOMS OR PEAS, BOTH OF WHICH PAIR WELL WITH THE SAFFRON

LIMIT YOURSELF TO ONE VEGETABLE SO AS NOT TO COVER THE DELICATE FLAVOR OF THE SAFFRON.