- Preparation time
- Cooking time
- 1 cup 1 cup freshly grated Parmesan Cheese
- 1 medium 1 medium finely chopped Onion
- 18 oz 480 gr or Arborio Carnaroli rice
- 50 fl oz. 1.5 litres hot Vegetable stock
- 6 artichokes 6 artichokes Artichokes
- 2.17 90 gr cubed Bacon
- 0.7 oz 20 gr Unsalted butter
- 1 glass 1 glass White Wine
- 6 tablespoon 6 tablespoons Extra Virgin Olive Oil
- Salt and Pepper to taste
- 1 clove 1 clove Garlic
- 1 tablespoon 1 tablespoon freshly chopped Parsley
Clean and cut the artichokes in small pieces and lightly sauté in a wide pan with 2 tablespoons of extra virgin olive oil, salt and garlic. Cook for 10-15 minutes. If the artichokes seam to become too dry add a glass of white wine. Scoop up a ladle of artichokes from the saucepan and keep apart for decorating.
In a separate non stick pan heat 4 tablespoons of oil over medium heat, add the onion, the pancetta cubes and the rice till it becomes translucent and well coated with oil. Add a ladleful of hot vegetable stock and stir. As soon as the rice absorbes the stock , add some more, little by little, and keep stirring at medium heat. When the rice is almost tender, after about 10 minutes, add the artichokes and stir occasionally. Season to taste with salt and pepper.
The rice will cook in 15-18 minutes (look at the indications on the pack).
Once the artichoke rice is cooked, to have a smooth, oozy and creamy artichoke risotto, remove it from the heat, add the butter and the parmesan cheese. Stir it energycally for a minute. Just before serving your artichoke risotto, add some fresh parsley, finely chopped.
You can present this artichoke risotto using a shaping ring. Put the ring in center of the dinner plate and fill 2/3 of it with rice. Than use the remaining artichokes to fill the ring. Thake the ring off and cut some fresh parsley and sprinkle over the risotto as you like.
Artichokes color turns easly into a dark brown. To prevent the darkening of the artichokes, and preserve their green color until the end of cooking, after cleaning them, let them rest in in a big bowl filled of water and lemons.
Wine: Artichokes are full of minerals and have a dinsict irony aftertaste. They can be combined to red or white wines with a low acidity level. I suggest a white wine from my region: the Arneis Blangè delle langhe, I love it for its vivid pear aftertaste and because it has a structure that makes it go well with meat too.
18 thoughts on “Artichoke risotto”
Well I really enjoyed it. It was awesome, even if I am not of big fan of artichokes. I found it also makes a great side plate.
made this , after seeing the recipe on line. It was easy to make, had a good flavor and was an excellent choice for a main dish as for a side plate.
Best risotto recipe! The closest thing that reminds me of the amazing risotto the Italians make! Just added some extra butter!
I do not even know how I ended up here, but I thought this post was good. I do not know who you are but certainly you are going to a famous blogger if you are not already 😉 Cheers!
delicious! This was such a fast and versatile recipe. I made it as is and also added the cheese and bacon on top. It came out wonderful…. I
My husband and I both loved this risotto!
I loved. Guy…Made this tonight. So flavorful. I did use frozen artichokes, so cooked a little faster, but not by much.
My husband just loved it and said it’s better than regular risotto! That’s an excellent review from him!
Excellent, tnks mrs Mc Graw
I really enjoyed this! I did add some extra onion and garlic, and a little Italian seasoning. Yummy!
Very good as written. Quick, filling, and pleasing.
Happy you enjoyed it Teyler!
One more time-it was great! My husband said it was the best he’s had in his life!
I like it 🙂 Thanks
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Good luck for the next!
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