Artichoke and Basil Risotto

The key to making risotto is continuous stirring throughout the cooking process.

The process is a combination of two main ingredients: Basil oils and the risotto itself.

Basil oil
Salt
2 cups lightly packed basil leaves
¼ cup extra virgin olive oil
3 tbsp water

Risotto
6 to 7 cups vegetable stock
1 ½ cups dry white wine
2 large onions or 4 leeks
½ cup olive oil
2 ½ cups arborio rice
1 can whole artichokes, drained and chopped

1. Blanch the basil leaves in salted boiling water for 30 seconds then plunge into ice water. When cool, drain and press in towels to dry. Blend basil leaves with olive oil in a blender until fairly smooth. Add salt and water and blend until a smooth green paste is formed.

2. Pour the vegetable broth and 1 cup of the wine into a medium saucepan. Bring to a gentle simmer. Reduce heat to low and keep warm while preparing risotto.

3. Finely chop onion or leeks. Sauté onions (or leeks) in ½ cup oil until soft (about 12 minutes). Add rice and stir until glossy and coated, about 3 minutes.

4. While stirring constantly, add remaining ½ cup wine to rice. Stir until rice absorbs wine. Ladle in about ½ cup hot-broth mixture. Gently stir until most of the liquid is absorbed. Repeat this process with the remaining broth, about ½ cup at a time. Adjust heat, as needed, so mixture is just simmering throughout cooking.

5. Stir gently and constantly until rice is tender with a bit of bite and almost all broth is absorbed, about 22 to 25 min. Mixture should be slightly saucy but not soupy. If using canned artichokes, stir into risotto in the last few minutes of cooking just to warm. Stir in basil oil 1 tbsp at a time until pale green and delicious tasting. Keep the colour by stirring it into risotto immediately before serving. Serve any remaining basil oil on the side, allowing guests to add to their liking.

6. Divide risotto between serving dishes.

Makes 8 main servings or 16 side-dish servings.