DIRECTIONS:
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Warm up the oil plus 1 1/2 tablespoons butter.
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Sauté the onions. Add the wine and reduce to half.
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Add the rice.
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Cook the rice in the "risotto" fashion. i.e. adding only a little broth
at a time and cooking until rice is dry - then adding a little more broth,
cooking until rice is nice and tender.
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Five minutes before rice is done, add all of the cheese plus one tablespoon
butter, the artichoke hearts and the ham.
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Serve immediately.
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