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Prep Time: 8 Minutes Cook Time: 23 Minutes |
Ready In: 31 Minutes Servings: 5 |
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The microplane grater is a favorite tool in the Test Kitchens. Use it to quickly grate lemon, lime, or orange rind without picking up the bitter white pith underneath. Ingredients:
2 (14-ounce) cans vegetable broth |
1 3/4 cups water |
1 teaspoon olive oil |
2 garlic cloves, minced |
1 1/2 cups arborio rice or other short-grain rice |
1/2 cup dry white wine |
1 (14-ounce) can artichoke hearts, rinsed, drained, and coarsely chopped |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1 teaspoon grated lemon rind |
1/4 teaspoon crushed red pepper |
Directions:
1. Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over mediumhigh heat. Add garlic; sauté 1 minute. Add rice; sauté 1 minute. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 17 minutes total). Remove from heat; stir in artichokes and remaining ingredients.
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