Creamy Risotto With Chicken And Artichokes

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   1. Begin by preparing the risotto. In a one-quart saucepan, heat chicken stock and keep at a simmer. In a second medium-sized saucepan (about 1 1/2 quart size) melt butter. Add onions and saute 2-3 minutes, until onions are translucent.

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   2. Add rice to the pan with the sauted onions and stir until the rice is well-coated and translucent.

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   3. Next, add the vermouth and cook until evaporated (about 1 minute). Stir in 1 cup of hot chicken stock and simmer gently.

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   4. When the stock has been absorbed, add another cup of hot chicken stock and cook until liquid is absorbed. Continue this process until all stock has been added. Stir risotto occasionally while cooking until rice is at the preferred texture (cooking time is about 30 minutes).

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   5. At the end of cooking, mix in chopped parsley, Parmesan cheese and salt to taste.

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   6. While risotto is cooking, prepare the chicken and vegetables. Heat olive oil in a 12-inch skillet over medium heat. Add onions and garlic and saute for 2-3 minutes, until onions begin to turn translucent.

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   7. Add chicken to skillet and saute for 6-8 minutes, stirring frequently to prevent sticking.

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   8. Next add basil, artichokes, chopped red pepper, Kalamata olives and capers. Stir to combine and cook over medium heat for 1-2 minutes.

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   9. Stir in red wine vinegar, scraping skillet to remove and incorporate any browned bits in skillet.

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    10. To serve, place small serving of risotto on dinner plate, then top with chicken and vegetables. Sprinkle with additional Parmesan cheese and optional dried red pepper flakes, if desired.

No additional tips available.