Artichoke risotto is a refined and flavorful vegetarian first course, perfect for those who love delicate but bold flavors. Prepared with fresh artichokes, Carnaroli or Arborio rice, vegetable broth and whipped with butter and Parmesan cheese, this risotto conquers with its creaminess and enveloping aroma.
Great for an elegant dinner or Sunday lunch, this is a simple but impressive recipe that is ideal for making the most of seasonal artichokes. Find out how to make a perfect artichoke risotto by following just a few steps and using wholesome ingredients.
1. Fill a bowl with cold water and lemon juice, then remove the tougher outer leaves of the artichokes and cut off the tips. Remove the inner beard of the artichokes with a knife or a teaspoon. Finally, cut the artichokes into thin wedges and place them in the lemon and water to prevent them from blackening.
2. Finely chop the onion and garlic and in a large pot, heat the extra virgin olive oil and half of the butter over medium heat. Add the chopped onion and chopped garlic to the pot and sauté until the onion becomes transparent.
3. Drain the artichokes and add them to the sauté, cooking them for about 10 minutes, adding a little vegetable broth if necessary to prevent them from drying out too much.
4. Add the rice to the pot with the artichokes and stir well to toast it for 2-3 minutes.
5. Add a ladleful of hot vegetable broth to the rice and stir constantly. Continue adding the broth one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next, for about 18 to 20 minutes.
6. Season with salt and pepper to taste, and finely chop fresh parsley, add it to the risotto before serving and serve, decorating with a few parsley leaves.
Preparation tips for artichoke risotto
Here are some tips for making the perfect artichoke risotto:
Choosing artichokes: Use fresh artichokes in season for maximum flavor.
Prepare the broth: Be sure to keep the vegetable broth hot throughout the preparation of the risotto. This will help the rice cook evenly.
Stirring constantly: Stirring the risotto continuously helps release the starch from the rice, giving the dish its characteristic creaminess.
Mantecare: Do not skip the mantecatura step. Adding butter and parmesan cheese at the end of cooking makes the risotto even creamier and tastier.
Artichoke risotto: why is extra virgin olive oil important?
Extra virgin olive oil is essential in this recipe for several reasons:
Adds depth: Extra virgin olive oil enriches the risotto with its fruity and aromatic flavor.
Maintains texture: The oil helps prevent the rice from sticking and maintains the smooth and creamy texture of the risotto.
Vehicle for flavors: Extra virgin olive oil amplifies and transports the flavors of other ingredients, making every bite delicious.
Health benefits: Rich in monounsaturated fats, extra virgin olive oil is heart-healthy and adds a nutritious touch to the dish.
For the preparation of artichoke risotto, we have chosen to use Farchioni Organic Extra Virgin Olive Oil 100% Italian, which, thanks to its intense aroma and fruity taste, will enhance all the fresh ingredients of your dish.
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