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Cooking + Entertaining

Artichoke risotto: the quick and easy recipe to make it creamy and tasty

Artichoke risotto: the quick and easy recipe to make it creamy and tasty

Ingredients

Carnaroli rice or Vialone Nano

Extra virgin olive oil

He Artichoke Risotto it’s a first course creamy and tasty, the gluten-free alternative to classic artichoke pasta. A few simple ingredients for a quick preparation within everyone’s reach, even the less experienced, ready to conquer young and old, perfect both for a family lunch and for an exceptional dinner with guests.

We start first by cleaning the artichokes which, once left in acidulated water with lemon juice to prevent them from darkening, are cut into quarters and sautéed in a pan with a sauce of olive oil. extra virgin olive and onion. For the rice, proceed with the classic method: fence in a saucepan, to seal the grains and keep them al dente, dilute with the white wine then cook, adding the vegetable broth, one ladleful at a time.

The creaming finish with butter and parmesan will make the dish inviting, enveloping and perfectly undulating. For best results, choose a tender and meaty variety of artichoke, such as violetti or romanesco, respectively PDO and IGP, and a high quality rice that keeps cooking well, such as Carnaroli or the Vialone nano.

For an extra touch, you can complement the risotto with slivered almonds, toasted pine nuts or add a few sausage, browned in a separate pan, or slices of crispy speck. You can add a spoonful of soft-paste cheese or a few cubes of smoked provola, for an irresistible stringy effect. For a fish variant, complete the dish with sautéed prawns in a separate pan with a drizzle of oil and a clove of garlic.

Find out how to make artichoke risotto by following the step-by-step procedure and tips. If you are looking for other recipes with artichokes, also try the artichokes alla giudia, the typical fried artichokes of Roman cuisine or the artichoke soup, ideal for cooler evenings. If you like traditional risottos, we advise you to make a saffron risotto, a great classic of Milanese gastronomy, or a mushroom risotto.

How to prepare artichoke risotto

To make the artichoke risotto, start by preparing the vegetable broth that will be used to cook the rice. Then move on to cleaning the artichokes: wash them under cool running water and remove the toughest outer leaves. 1.

Continue by cutting the stems and removing the tie from the cut leaves 2.

Cut the tips of the artichokes, then divide them in half and remove the central culm if necessary 3.

Cut the artichokes into wedges or quarters and put them in a bowl filled with water and lemon juice to prevent them from turning black 4.

Pour a drizzle of oil in a frying pan and brown part of the half onion cut into strips 5.

Drain the artichokes and sauté them in the pan for about 15 minutes. 6.

Pour a ladle of vegetable broth 7 and season with salt and pepper.

Once the artichokes have softened, start grilling the rice: pour the remaining chopped onion into a pan and add the butter. Fry until the onion is golden. Then add the rice 8 and grill it for a few minutes, stirring with a wooden spoon.

Deglaze with the white wine and let evaporate. Gradually add the vegetable broth 9always stirring.

When the rice is half cooked, after about 10 minutes, add the artichokes ten.

Bring the risotto to a boil, adding a ladleful of hot broth at a time as it is absorbed 11.

Once cooked, turn off the heat and cream the risotto with a knob of butter and grated parmesan 12.

Serve the artichoke risotto still warm, flavoring it with chopped fresh parsley 13.

storage

It is advisable to taste the artichoke risotto very hot and at the time. If there is any left, you can store it in the fridge for one dayin a special airtight container, heating it with a little vegetable broth at the time of consumption.

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