Risotto with Artichokes and Potatoes
Category: Main Courses (Primi Piatti)
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 240g |
| Artichokes | 4 |
| New Potatoes | 250g |
| Butter | 50g |
| Prosciutto Crudo (cured ham) | 120g |
| Lemon | 1 |
| Vegetable Broth | 5 liters |
| Salt | To taste |
| Black Pepper | To taste |
| Extra Virgin Olive Oil | To taste |
| Parmigiano Reggiano DOP | 50g |
Instructions:
-
Prepare the Potatoes:
Begin by washing and drying the new potatoes. Slice them into thin rounds, about 2 mm thick. Lay the slices on a baking tray lined with parchment paper, seasoning them with a pinch of salt. Roast them in a preheated oven at 200°C (390°F) for about 30 minutes, or until they are golden and crispy. -
-
Prepare the Artichokes:
While the potatoes roast, clean the artichokes. First, trim off the outer leaves, then remove the tough part of the stem by peeling it. Slice the artichokes into quarters. To prevent them from browning, place the artichoke pieces in a bowl of water with the juice of the lemon. -
Cook the Prosciutto:
Slice the prosciutto crudo into strips. Heat a large pan over high heat and add the prosciutto. Sauté it until it becomes crispy and golden, then set it aside. -
Prepare the Risotto:
In a separate pan, heat a splash of extra virgin olive oil over medium heat. Add the Carnaroli rice and toast it lightly for 1-2 minutes, stirring constantly to ensure even coverage. Add ¾ of the prepared artichokes to the rice (reserve the rest for garnish later). Stir gently to combine. -
Cook the Risotto:
Begin adding the vegetable broth to the rice, one ladleful at a time, stirring frequently. Allow the rice to absorb the liquid before adding more broth. Continue this process for about 15 minutes, until the rice is creamy and cooked to your desired level of tenderness. Season with salt and pepper to taste. -
Finish the Risotto:
Once the risotto is cooked, remove the pan from the heat. Stir in the butter and grated Parmigiano Reggiano for extra creaminess. Adjust seasoning with more salt and pepper if needed. -
Combine and Serve:
Gently fold in the roasted potato slices into the risotto for added texture and flavor. To plate, serve the risotto in individual bowls. Top each serving with the remaining artichokes, crispy prosciutto, and a few extra rounds of roasted potatoes. -
Enjoy:
Your Risotto with Artichokes and Potatoes is ready to be enjoyed! Serve it hot and savor the delightful balance of flavors.
This delicious and hearty risotto combines tender rice with the earthy flavors of artichokes, the richness of prosciutto, and the comforting addition of crispy roasted potatoes. Perfect for a cozy meal with family or friends!
