Recipe By : Diana Foss
Serving Size : 1 Preparation Time :0:00
Categories : Risotto
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Globe artichokes
2 tb Butter
1 Lemon
2 tb Olive oil
1 Portobello mushroom -- stemles
2 1/2 c Chicken broth -- or other
1 sm Onion -- minced
1 c Dry white wine
2 cl Garlic -- minced
Salt and pepper -- to taste
1 c Arborio rice
1/2 c Parmesan cheese -- grated
1 tb Parsley -- minced
Juice 1/2 lemon into a small bowl and add enough water to cover the
artichoke. Cut the mushroom in quarters. Slice the mushrooms very,
very thinly. Stir in reserved artichokes, sliced mushrooms, and
parsley. Microwave 13 to 15 minutes, until liquid is absorbed and
rice is tender. Let stand, covered, for 5 minutes.
