Artichoke Risotto (Risotto ai Carciofi)
Category: First Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 320g |
| Vegetable broth | 1L |
| Grana Padano DOP (grated) | 50g |
| Extra virgin olive oil | 20g |
| Shallot | 1 |
| White wine | 200g |
| Thyme | 1 sprig |
| Butter | 30g |
| Fine salt | to taste |
| Black pepper | to taste |
| Artichokes | 400g |
| Extra virgin olive oil (for artichokes) | 30g |
| Garlic | 1 clove |
| Shallot (for artichokes) | 1 |
| Thyme (for artichokes) | 3 sprigs |
| Fine salt (for artichokes) | to taste |
| Black pepper (for artichokes) | to taste |
Instructions:
-
Prepare the artichokes:
To start, clean and trim the artichokes. Before handling them, it’s best to protect your hands by wearing latex gloves or rubbing lemon on your skin to prevent staining. Begin by removing the tough outer leaves, then peel the stems, discarding the fibrous outer layer. Cut the stems into small cubes. Next, cut the artichoke hearts in half, remove the fuzzy choke inside, and cut them into quarters. Place the cut artichokes into a bowl of water with a squeeze of lemon juice to prevent browning. -
Prepare the shallots:
Finely chop the shallots. One shallot will be used for the artichokes, and the other will go into the risotto base. -
Cook the artichokes:
In a non-stick pan, heat the extra virgin olive oil. Add the whole garlic clove (with the skin on) and let it fry gently to release its flavor. Add one of the finely chopped shallots and sauté for a few seconds until fragrant. Pour in a ladle of vegetable broth, and let it simmer gently for about 10-15 minutes. Keep an eye on the liquid level, adding more broth as needed. Once the artichokes are tender, season with salt, pepper, and finely chopped thyme. Set the cooked artichokes aside. -
Start the risotto:
In a separate pan, heat the remaining extra virgin olive oil and sauté the other chopped shallot over medium heat. Let it cook for a couple of minutes until it becomes fragrant and slightly golden. Add the Carnaroli rice and stir it for a couple of minutes to toast it lightly. Deglaze with white wine and allow the alcohol to evaporate. -
Cook the risotto:
Start adding the warm vegetable broth to the rice, one ladle at a time. Stir frequently and let the rice absorb the liquid before adding the next ladle. Continue this process for about 10 minutes until the rice is halfway cooked. Add the artichoke stems and cook for another 5-7 minutes. -
Finish the risotto:
When the rice is just about done, add the cooked artichokes and stir gently. Continue cooking for another 2-3 minutes. When the rice reaches a creamy consistency and is fully cooked, remove the pan from the heat. -
Mantecare (Finish the dish):
Stir in the butter and grated Grana Padano cheese to create a rich, velvety texture. Adjust seasoning with salt and black pepper to taste. -
Serve:
Plate the risotto, garnishing with a little more Grana Padano, fresh thyme, and a sprinkle of black pepper. Serve hot and enjoy the creamy, comforting flavors of this artichoke risotto!
This Artichoke Risotto is a sophisticated and flavorful dish that brings together the earthy taste of artichokes with the creamy, comforting texture of risotto. Perfect for a cozy dinner or as a starter for a festive meal, this recipe will impress anyone at the table.
