Frank Sinatra'S Favorite Risotto

1. 1

   Cut the Artichoke hearts into thin slices, and then set half of them to the side.

2. 2

   In a saucepan over medium heat, melt 1/2 tbs butter and 1 tbs olive oil.

3. 3

   Add in artichokes and saute for 3 minutes, or until the centers are soft.

4. 4

   In a pan, bring the chicken stock to a boil and then turn down the heat so that it is simmering barely.

5. 5

   In another saucepan over medium heat, melt another tbs of butter with the last tbs of olive oil.

6. 6

   Add in the onions and saute until translucent (about 3 minutes).

7. 7

   Then add in the rice and stir until all of it is covered in the oil/butter mixture, and cook for about 3 minutes.

8. 8

   Add in 1/2 cup of the sparkling wine and stir until it is absorbed.

9. 9

   Add in 1 cup of the stock and stir until it is absorbed, and then add in the artichokes that have not been cooked.

10. 10

    Keep adding in 1/2 cup more stock, stirring often, and making sure that the liquid is absorbed before adding any more.

11. 11

    Cook until the rice is al dente, yet creamy and tender (about 15-20 minutes). There may be leftover stock.

12. 12

    Once done, add in the last 1/2 cup of the sparkling wine and stir it well.

13. 13

    Remove the pan from the heat and add the remaining butter, also adding in the parmesan cheese, and salt and pepper to taste.

14. 14

    Let it sit for a couple minutes, and then dish up using the cooked artichoke hearts and parsley for the top.

* Per serving · 4 servings · Values may vary.