4 Tbsp Butter, divided
4 cloves of garlic, diced and divided
1-1/2 cups uncooked arborio rice
3-1/2 cups chicken broth
2 Tbsp white wine, divided
8 Artichoke hearts, quartered
1-1/2 cups sliced crimini mushrooms
1/2 cup shaved fresh Parmesan Cheese
In a small skillet melt 2 Tbsp of butter on Medium high heat add diced garlic and cook for about 2 minutes. Add Mushrooms and let them saute for about 5 minutes, Add Artichoke hearts and 1 Tbsp of wine toss to coat. Turn heat down to low and let rest while you cook your rice.
In a large saute pan Melt 2 Tbsp butter over medium high heat. Add last 2 Tbsp of Garlic and cook for about 2 minutes. Add rice and toss to coat with butter and garlic. Add 1 Tbsp of white wine and toss to coat once again. Add 1 cup of chicken broth and gently stir with a wooden spoon, letting it begin to simmer. When most of the chicken broth has evaporated, add another 1/2 cup. Repeat the process over the next 15-20 minutes until the rice has cooked to almost soft and creamy and liquid has evaporated.
Place risotto in a bowl and top with Artichoke hearts and Mushrooms mixture. Top with Parmesan Cheese and ENJOY!! 🙂