Prep time: 15 min
Cook time: 2 hours, 20 min
Ready in: 2 hours, 35 min
Serves: 6
Ingredients:
3 T. olive oil
1/2 yellow onion- finely chopped
3 cloves garlic- minced
2 c. Arborio rice
1 c. dry white wine
6 c. chicken stock
4 small artichokes- cooked, quartered
1/4 c. unsalted butter
6 T. Parmigiano-Reggiano cheese- grated (+ more for garnish)
Salt (to taste)
Pepper (to taste)
Directions:
- Heat a large saute pan over medium-high heat
- Add oil, onion, and garlic and saute, stirring frequently, until lightly browned, about 10 min
- Add rice and stir until opaque, about 1 min
- Add wine and cook until the liquid is reduced by 2/3, about 10 min
- Transfer rice mixture to slow cooker
- Add stock and artichokes
- Cover and cook on high until the rice is firm but tender, about 2 hours
- Stir in butter, cheese, salt, and pepper to taste just before serving
- Transfer to a warm serving dish, garnish with extra cheese, and serve immediately
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