New Year's Riches

Rumor has it that you should eat blacked-eyed peas on New Years Day to insure good luck in the new year and greens to insure riches. Hmmm, I don't have any recipes for black-eyed peas and I promise I will get around to posting something green and healthy on this blog...eventually. In the meantime, how about super rich risotto which was the star of this new year's feast? Hey, at least I put it in a green bowl...that should count for something!

Artichoke and Sun-Dried Tomato Risotto
5 cups of mushroom broth
14 ounce can of water-packed artichoke hearts, well-drained and chopped
1/3 cup chopped sun-dried tomatoes (Either oil packed or reconstituted dried ones.)
1/3 cup chopped shallots
2 cups Aborio rice
1 cup dry white wine
1 cup grated Parmesan cheese, plus a little more for plating
About 2 ounces of goat cheese
About 1 tablespoon of butter
Salt and pepper to taste

Warm the broth and set aside on a burner set on low. Saute the shallots in butter until the edges just start to turn golden. Add salt and pepper to taste and add rice. Stir constantly and cook until rice is translucent, about 4 minutes. Add wine and cook until absorbed. Start adding the broth, about a cup and a half at a time and cook, while stirring constantly, until each addition is absorbed. Add the artichokes after about the third addition of broth and the sun-dried tomatoes with the last addition of broth. Once all the broth has been absorbed, remove from the heat and stir in the two cheeses. Stir until melted and well incorporated. Once plated, add a little bit of finely grated Parmesan and dig in!