Truffle-Infused Risotto with Artichokes and Herbs

1. Prepare the Ingredients: Finely chop the shallots and mince the garlic. Drain the Ponti Artichokes in Fine Herbs and set aside.

2. Cook the Risotto: In a medium saucepan, bring the vegetable broth to a simmer. Keep warm over low heat. In a large skillet, heat 1 tablespoon of Urbani White Truffle Olive Oil over medium heat. Add the chopped shallots and garlic. Cook, stirring frequently, until the shallots are translucent and fragrant (about 2-3 minutes). Add the Arborio rice to the skillet, stirring to coat the grains with the oil and shallot mixture. Cook for 1-2 minutes until the rice is lightly toasted.

3. Deglaze and Cook: Pour in the white wine and cook, stirring constantly, until the wine has been absorbed. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process until the millet is tender and creamy (about 20-25 minutes).

4. Add Artichokes: When the millet is nearly done, stir in the Ponti Artichokes in Fine Herbs. Continue to cook, allowing the flavors to meld together (about 5 minutes).

5. Finish the Risotto: Stir in the butter and grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste. Remove from heat and stir in the chopped fresh parsley.

6. Serve: Drizzle the remaining 1 tablespoon of Urbani White Truffle Olive Oil over the risotto. Serve immediately, garnished with extra Parmesan cheese and fresh parsley if desired.

Enjoy your gourmet Truffle-Infused Millet Risotto with Artichokes and Herbs!