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Creamy Artichoke Risotto
The artichoke risotto is a rich and tasty first course, suitable to prepare in the winter months when artichokes are in season. This creamy version is made with good parmesan and a handful of chopped nuts.
Ingredients
- 320 g Carnaroli rice
- 800 g artichoke
- 80 g grated parmigiano reggiano
- 50 g chopped nuts
- 1 onion
- 1 lemon
- 1 liter vegetable broth
- 50 g butter
- 100 ml white wine
- salt and pepper
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Directions
First of all, prepare the sauté: chop the onion and sauté it in a casserole with butter.
While the onion is frying, clean the artichokes: remove the harder outer leaves, shorten the stem, and cut the heart of the artichoke in half. Put the cleaned artichokes in a bowl with water and lemon juice to prevent them from darkening.
Cut the artichokes into thin wedges and add them to the sauté. Let them cook for about 10 minutes, then add the rice and toast it for a few minutes.
Deglaze with the white wine and, when the alcohol has evaporated, add a ladle of broth. Continue cooking while stirring occasionally and add more broth when necessary.
When the rice is almost cooked, add the Parmesan and chopped nuts. Adjust the salt and pepper and serve the artichoke risotto nice and hot.
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IwaCreamy Artichoke Risotto
The artichoke risotto is a rich and tasty first course, suitable to prepare in the winter months when artichokes are in season. This creamy version is made with good parmesan and a handful of chopped nuts.
First of all, prepare the sauté: chop the onion and sauté it in a casserole with butter.
While the onion is frying, clean the artichokes: remove the harder outer leaves, shorten the stem, and cut the heart of the artichoke in half. Put the cleaned artichokes in a bowl with water and lemon juice to prevent them from darkening.
Cut the artichokes into thin wedges and add them to the sauté. Let them cook for about 10 minutes, then add the rice and toast it for a few minutes.
Deglaze with the white wine and, when the alcohol has evaporated, add a ladle of broth. Continue cooking while stirring occasionally and add more broth when necessary.
When the rice is almost cooked, add the Parmesan and chopped nuts. Adjust the salt and pepper and serve the artichoke risotto nice and hot.
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