Parcheesy.

This was in the Italian section of the new cookbook. The author called this"simple yet irresistible" and I needed something simple today.

"Artichoke Risotto" (6 quart pot)

~3 T olive oil
~1/2 c yellow onion, finely chopped
~3 garlic cloves, minced
~2 c Arborio rice
~1 c dry white wine (I used Anakena's Sauvignon Blanc.)
~6 c chicken stock (You COULD substitute veggie stock to make it vegetarian.)
~1 (6 oz) jar quartered artichoke hearts (The original recipe called for fresh artichokes. I cheated.)
~1/4 c butter
~6 T grated parmesan cheese
~salt and pepper to taste (I didn't use any.)

Heat a large sauté pan over medium-high heat and add oil.
Add onion and garlic and sauté, stirring frequently for 10 minutes or until lightly browned.
Add rice and stir for one minute or until opaque.
Add wine and cook for about 10 minutes, or until the liquid is reduced by two-thirds.
Transfer rice mixture to crock pot.
Add stock and artichokes.
Cover and cook on high for 2 hours or until the rice is firm, but tender.
Stir in butter and cheese (and salt and pepper if you want.)
Serve immediately.

4 servings.

This was yummy. VERY cheesy. You kind of have to be a parmesan cheese fan to like this. It's cheesy. Very, very, VERY cheesy.

There. I warned you.

Full of cheese.