|Olive oil||6 Tablespoon|
|Chopped onions||1 Cup (16 tbs)|
|Short grain italian rice||1 1⁄2 Cup (24 tbs) (Raw)|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned chicken broth||36 Ounce (4 1/2 Cups)|
|Canned artichoke hearts||12 Ounce, drained (2 Jars, 6 Ounce Each)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Chopped fresh parsley||1 Tablespoon|
1. Heat oil in 5-quart Dutch Oven over medium heat; saute onions until translucent; add rice; toss in oil until grains turn white; add vermouth; continue cooking, tossing frequently, until most of liquid is gone.
2. Add garlic, basil, 1 1/2 cups broth; cover; continue to cook; stir occasionally; as liquid is absorbed, add more broth (1 1/2. cups at a time) until all liquid is absorbed, rice is tender but not mushy (takes 30-40 minutes).
3. Add artichoke hearts, Parmesan; toss; sprinkle parsley over top. Makes 6 servings