Saffron Risotto with Artichokes, Pimientos and Kalamata Olives
Chicken or vegetable stock, about a quart
Olive oil
1/4 cup chopped onion or scallions
1 cup Arborio rice
3/4 cup white wine
Saffron threads, about 1/4 teaspoon
1-2 tablespoons butter
1/2 to 1 cup canned or jarred artichoke hearts or bottoms, quartered
1/2 to 1 cup pimientos, sliced in strips or diced
1/2 to 1 cup kalamata olives, pitted
Heat the stock in a saucepan, but don’t let it boil; keep warm.
Coat the bottom of a large, heavy pan with olive oil. Over medium-low flame sauté the onion or scallions until translucent but don’t allow them to brown. Add the rice and stir to coat it evenly. Continue to stir and let it cook a minute or two. Add the wine and saffron. Bring it to a simmer.
Begin to add the stock one ladle at a time. Adjust the flame as needed so the stock bubbles but the mixture does not burn. Continue to stir and add the stock. Let each ladleful absorb almost completely before you add the next one.
When the grains are plump and have absorbed enough stock to make them tender (about 20 minutes), add the butter. Gently stir in the artichokes, pimientos and olives. Cover the pan and turn off the heat. Let it rest for about five minutes and serve.