Artichoke Risotto

Artichoke Risotto

Risotto originated in Lombardy, particularly around Milan, between the 15th and 16th centuries, when rice cultivation spread across the fertile plains of the Po Valley. Thanks to the abundance of water and favorable climate, rice quickly became a cornerstone of Northern Italian cuisine, giving rise to rich and creamy dishes.

Artichokes, on the other hand, have been a staple of Mediterranean cuisine since ancient times. Appreciated by the Greeks and Romans, they were valued not only for their delicate flavor but also for their beneficial properties.

The combination of rice and artichokes came later, as a natural evolution of Italian seasonal cooking: a simple yet refined dish, closely associated with spring, when artichokes are at their peak. 🍽️Serves: 4 ⏲️Time: 45 minutes 🧺Ingredients:

• 350 gr Arborio or Carnaroli rice

• 4 fresh artichokes

• 1 onion

• 1 liter vegetable broth 👉Find the recipe Here

• 35 ml dry wine

• 40 gr butter

• 60 gr grated Parmigiano Reggiano

• Extra virgin olive oil, as needed

• Salt and pepper

🥣Instructions: 1. Prepare the artichokes

Start by cleaning the artichokes: remove the tough outer leaves until you reach the tender heart. Trim the spiky tops and cut them in half to remove the inner choke if present. Slice them thinly and immediately place them in cold water with lemon juice to prevent browning.

2. Make the soffritto

In a wide, heavy-bottomed pan, heat a drizzle of extra virgin olive oil and add the finely chopped onion. Let it soften gently over low heat, stirring often, until translucent without browning.

3. Cook the artichokes

Drain the artichokes well and add them to the pan. Sauté for a few minutes over medium heat, allowing them to absorb the flavors and soften slightly.

4. Toast the rice

Add the rice and increase the heat slightly. Stir continuously for 1–2 minutes until the grains become glossy and slightly translucent around the edges.

5. Deglaze with wine

Pour in the dry wine and let the alcohol evaporate completely, stirring constantly.

6. Cook the risotto

Add the hot broth one ladle at a time, allowing it to be absorbed before adding more. Stir regularly for about 15–18 minutes, until the rice is creamy yet al dente.

7. Finish (mantecatura)

Turn off the heat and stir in the cold butter and grated Parmigiano Reggiano. Mix vigorously until the risotto becomes smooth and creamy.

8. Final touch

Season with salt and pepper and serve immediately. 💡Tips:

• Add a touch of lemon zest at the end for extra freshness.

• For deeper flavor, sauté a few artichoke slices separately until crispy and use them as garnish.

• Choose very fresh artichokes: firm, compact, with tightly closed leaves.