Recipe Detail Page

1 Bring a large saucepan filled with water to a Meanwhile, fill medium bowl three-quarters full with ice water. When water has come to a boil, lightly salt. Add basil. Remove after 30 seconds and immediately plunge into ice water. When cool, drain. Wrap and gently press with kitchen towels until dry. Blend in a blender. With motor running, slowly add ¼ cup (60 mL) oil through the hole in the lid until incorporated and mixture is fairly smooth. Season with salt. Slowly whirl in water until quite smooth and bright green. Set aside while preparing risotto.

2 Pour broth and 1 cup (250 mL) wine into a medium saucepan. Bring to a gentle simmer. Reduce heat to low and keep warm while preparing risotto.

3 Meanwhile, finely chop or slice off and discard root ends and dark-green tops of leeks if using leeks. Cut leeks in half lengthwise. Fan out under cold running water to remove any grit. Finely chop by slicing length-wise, then crosswise. Heat ½ cup (125 mL) oil in a large pot set over medium heat. Add onion or leeks and stir often until soft, about 12 minutes. Add rice and stir until glossy and coated, about 3 minutes.

4 While stirring constantly, add remaining ½ cup (125 mL) wine to rice. Stir until rice absorbs the wine. Ladle in about ½ cup (125 mL) hot-broth mixture. Gently stir until most of the liquid is absorbed. Repeat this process with the remaining broth, about ½ cup (125 mL) at a time. Adjust heat, as needed, so the mixture is just simmering throughout cooking.

5 Stir gently and constantly until rice is tender with a bit of bite and almost all broth is absorbed, 22 to 25 min Mixture should be slightly saucy but not soupy. If using canned artichokes, stir into risotto in the last few minutes of cooking just to warm. Stir in basil oil 1 tbsp (15 mL) at a time until pale green and delicious tasting. Keep the colour by stirring it into risotto immediately before serving. Serve any remaining basil oil alongside allowing guests to add to their liking.

6 Divide risotto between serving dishes. Add a steamed artichoke to each serving.

1 Slice pointy tops from artichokes. Immediately rub with lemon. Trim stems so they can stand upright. Rub cut ends with lemon. Partially fill a pot fitted with a steamer insert with water so it’s not touching the steamer insert, then remove the insert. Squeeze remaining lemon juice from the lemon into the water in a pot. Place steamer back in the pot and arrange artichokes in it. Cover and set pot over high heat. Steam until a knife inserted in the middle of artichokes can pierce easily, 20 to 25 minutes. Serve alongside risotto.