Artichoke Risotto with Prosciutto and Hennepin

Ingredients

  • 6 cups stock
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 2 shallots, chopped
  • 16 oz. canned artichoke hearts
  • 1 cup Arborio rice
  • 1/2 cup Hennepin (a Belgian Saison / Farmhouse Ale made by Brewery Ommegang in NY)
  • 4 oz. of Prosciutto ham, thinly sliced and diced
  • 1/2 cup freshly grated Parmesan cheese (about 2 ounces)
  • 3/4 teaspoon chopped fresh thyme
  • 1 lemon, juiced

Directions

  1. Bring stock to simmer in medium saucepan. Reduce heat to low, cover and keep stock hot.
  2. Melt butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; saute 2 minutes. Add rice and stir to coat. Add Hennepin and simmer until liquid is absorbed, stirring frequently, about 8 minutes.
  3. Increase heat to medium-high. Add 3/4 cup hot stock and simmer until absorbed, stirring frequently. Add the artichoke hearts and remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes.
  4. Stir in Parmesan cheese, Prosciutto ham, chopped fresh thyme and lemon juice. Serve warm.

Recipe from Bottoms Up.