- 2 tbs olive oil
- 2 cans canned artichokes
- 5 cups homemade light chicken or vegetable stock (I used canned)
- 1/3 cup butter
- 2 leeks thinly sliced, white parts only
- 1 1/2 cups aborio rice
- 1/2 cup dry vermouth
- 3 tbs chopped mint
- 1/2 cup grated Parmesan cheese
- 2 tbs chopped garlic chives (optional)
Cut your canned artichokes into thin, vertical slices.
Heat the stock in a saucepan, cover, and keep at a low simmer. Heat the oil and 2 tbs of the butter over a low heat in a large, heavy based, non-aluminum pan that is wider than it is tall. Fry the leek without browning for 3-4 minutes.
Add the artichokes to the pan. Cook, stirring for 1 minute.
Add 1 cup of stock to the pan, cover, and simmer gently for 10 minutes or until almost all the stock has evaporated. Stir in the rice and cook for 1 minute. Pour in the vermouth and cook until it has been absorbed. Add a ladleful of hot stock and stir constantly over medium heat until all the liquid is absorbed.
Continue adding more liquid, one ladleful at a time, until almost all the liquid is absorbed and the rice is tender and creamy. This will take 20-25 minutes (for me this took about 45 minutes). If the stock runs out, use boiling water.
Remove the pan from the heat. Add the remaining butter, the mint, and Parmesan, and stir until the butter has melted. Set aside 1 minute before serving topped with the garlic chives, if desired.