Artichoke & Parmesan Risotto


  • 5 1/2 c Chicken Broth
  • 2 T butter, divided
  • 2 T Napoleon Extra Virgin Olive Oil
  • 1 c finely chopped onion
  • 2 c Napoleon Artichoke Hearts, chopped
  • 1 1/2 cup Arborio rice, about 10 oz.
  • 1/2 c dry white wine
  • 1/2 c grated parmesan cheese


  1. Bring broth to simmer in saucepan.  Remove from heat. Cover; keep warm.
  2. Melt 1 T butter with oil in heavy pot over medium-high heat. Add onion, sauté until soft and golden, about 5 minutes.
  3. Pat artichokes dry and add to pot.  Sprinkle with salt and pepper.  Cover and cook until artichokes begin to brown, stirring often, about 8 minutes.
  4. Add Arborio rice, stir 2 minutes.  Add wine; stir until absorbed, about 1 minute.  Add 1 1/2 c warm broth; cook until absorbed, stirring often, about  5 minutes.  Add more broth, 1/2 cupful at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is just tender and mixture is creamy, about 20 minutes longer.
  5. Remove from heat; stir in cheese and 1 butter.  Season with salt and pepper.  Transfer to bowl and serve.