John and I had this dish at a delicious and unique restaurant name "The Haute Enchilada" in Moss Landing, California. They wouldn't give me the recipe, so I played with the ingredients until I got it right.
1 1/2 cups arborio rice (special rice for risotto)
3 cups chicken broth (you may need an extra 1/2 cup)
1 cup white wine
1 Tbsp. butter
2 Tbsp. olive oil
1/2 cup fresh grated parmesan cheese
1 package frozen artichokes - thawed
DO NOT RINSE RICE
Heat butter and oil in large pan (do not use non-stick)
Add rice and saute for about 4 minutes.
Begin by adding 1 cup of the broth/wine mixture and continue stirring constantly.
As liquid becomes absorbed, continue adding 1/2 cup of liquid at a time while continually stirring until it is absorbed. Once all liquid is used, the rice should be creamy and perfectly done. If it is not quite there, use another 1/2 cup broth.
Once rice is done, add the artichoke hearts and parmesan cheese. Stir well.
