Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth (kept warm)
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 can (14 ounces) artichoke hearts, drained and roughly chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Broth:

   • In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.

2. Sauté the Onion:

   • In a large skillet or saucepan, heat the butter and olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent.

3. Toast the Rice:

   • Add the Arborio rice to the skillet with the sautéed onion. Stir for a minute or two until the rice is well-coated with the butter and oil and heated through.

4. Add the Wine:

   • Pour in the white wine and cook until it's mostly absorbed by the rice.

5. Cook the Risotto:

   • Begin adding the warm broth to the rice, one ladle at a time, stirring frequently and allowing each ladle of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness, usually about 18-20 minutes.

6. Add the Artichokes:

   • Stir in the roughly chopped artichoke hearts and continue to cook the risotto for a few minutes to heat the artichokes.

7. Season and Finish:

   • Stir in the grated Parmesan cheese and heavy cream, and season the risotto with salt and black pepper to taste. Mix well.

8. Serve Hot:

   • Serve the Artichoke Risotto hot, garnished with chopped fresh parsley.

Artichoke risotto is a delightful and creamy dish that's perfect for artichoke lovers. The artichokes add a unique and slightly tangy flavor to the risotto, making it a flavorful and comforting meal. Enjoy your homemade risotto!