Risotto with Taleggio and Artichoke Hearts
Ingredients
- 4 cups hot chicken stock
- 2 tablespoons unsalted butter
- 1/2 small onion, minced
- 1 cup arborio rice
- 1/4 cup white wine
- 1 cup canned artichoke hearts, chopped
- 1/2 cup taleggio, cubed
- salt, to taste
- freshly ground pepper
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