ARTICHOKE AND TOMATO RISOTTO Serves 4

4 cups homemade chicken broth
1 1/2 cups arborio, carnaroli or nano rice
1 Tbsp butter
2 Tbsp. olive oil
1/3 cup white wine
1/2 cup chopped marinated artichokes
3/4 cup canned diced tomatoes drained (use fresh in season)
2 Tbsp. lemon juice
1 tsp. lemon zest
1/4 cup chopped jarred roasted red or yellow bell peppers
1/2 cup freshly grated Parmegiano Reggiano cheese
1/4 cup finely chopped flat leaf Italian parsley


Bring chicken broth to a simmer in a small saucepan. Reduce heat and keep the broth at a very slow simmer.

In another saucepan, add the butter and olive oil. When butter is melted add the rice and reduce the heat to medium/low. Stir rice til fully coated with the butter and oil, about 30 to 45 seconds. Do not brown.

Add the wine and stir. Simmer slowly til wine is absorbed. Add 1 ladle (1/2 cup) chicken broth to the rice keeping it at a slow simmer. Stir til the broth is almost totally absorbed. Add another 1/2 cup of broth and repeat the stirring til that amount of broth is absorbed.

Add all other ingredients except cheese and parsley. Continue adding the hot broth at the right intervals and continue stirring til broth is gone and rice is tender about 25 minutes.
It is important to keep stirring and adding hot broth in small amounts. The rice should be creamy at this point.

Turn off the heat, add the cheese and parsley mixing to combine. This dish should be served immediately. Drizzle with a little good quality olive oil for a great finish.