Artichoke Risotto with Crispy Pancetta

Category: First Courses
Serves: 4

Artichoke Risotto with Crispy Pancetta is a gourmet dish that balances the delicate flavors of fresh artichokes with the savory crispiness of pancetta. This creamy, comforting recipe is perfect for a special dinner or when you want to elevate your everyday meals.

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Ingredients

Ingredient	Quantity
Carnaroli Rice	320g
Fresh Artichokes	500g
Pancetta (thick-cut, diced)	80g
Bitter Liqueur (e.g., Amaro)	30g
Vegetable Broth (hot)	1L
Fine Salt	To taste
Black Pepper	To taste
Extra Virgin Olive Oil	As needed
White Wine	20g
Butter	40g
Grana Padano DOP (grated)	40g

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Instructions

Step 1: Prepare the Artichokes

1. Fill a bowl with water and add a few drops of lemon juice to prevent oxidation.
2. Clean the artichokes by removing the tough outer leaves.
3. Use a paring knife or vegetable peeler to trim the outer, fibrous layer from the stems.
4. Cut the artichokes in half and remove the fuzzy inner choke with a spoon or knife.
5. Slice the artichoke halves thinly and place them in the acidulated water to prevent browning.

Step 2: Crisp the Pancetta

1. Cut the pancetta into thin strips or small cubes.
2. Heat a drizzle of olive oil in a wide skillet over medium heat.
3. Add the pancetta and cook until crispy, stirring occasionally.
4. Remove the pancetta with a slotted spoon and set it aside on a paper towel to drain excess oil.

Step 3: Start the Risotto

1. In the same skillet, heat a little more olive oil over medium heat.
2. Add the Carnaroli rice and toast it for 2–3 minutes, stirring frequently, until the grains become slightly translucent.

Step 4: Deglaze and Build Flavor

1. Pour in the bitter liqueur (Amaro) and stir until it evaporates, leaving its aromatic notes behind.
2. Season with a pinch of salt and freshly ground black pepper.
3. Add the white wine and allow it to evaporate completely, enhancing the rice’s flavor.

Step 5: Cook the Risotto

1. Begin adding the hot vegetable broth one ladleful at a time, stirring continuously to ensure even cooking and release the rice’s starch.
2. Wait for the liquid to be absorbed before adding more broth. Repeat this process for about 18–20 minutes, or until the rice is al dente.

Step 6: Incorporate the Artichokes

1. When the risotto is almost done, drain the artichoke slices and stir them into the skillet.
2. Cook the artichokes for the last 5 minutes of the risotto’s cooking time, ensuring they remain tender but not mushy.

Step 7: Finish and Serve

1. Turn off the heat and stir in the grated Grana Padano, butter, and a drizzle of olive oil.
2. Mix thoroughly to create a creamy texture.
3. Taste and adjust seasoning with additional salt and pepper if needed.
4. Top the risotto with the crispy pancetta strips for a delightful crunch.

Serve immediately, garnished with extra grated Grana Padano or a sprig of parsley for an elegant touch.

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Nutritional Information (Per Serving)

Nutrient	Amount
Calories	470 kcal
Carbohydrates	56g
Protein	13g
Fat	20g
Saturated Fat	8g
Fiber	6g
Sodium	640mg

Enjoy this exquisite dish with a crisp white wine, such as Sauvignon Blanc, to complement the artichokes’ earthy tones and pancetta’s richness. Perfect for a memorable meal with loved ones!