Risotto is a main dish that, when done right, never disappoints. I can assure you that when topped with artichokes and saffron, it’s truly sublime. In this recipe, I used brown rice, but it can easily be replaced with traditional rice, Carnaroli, or Ribe.
It’s a dish that celebrates the slightly bitter sweetness of the artichokes and the intense and enveloping aroma of saffron. Its creamy structure, due to the use of quality ingredients, makes every bite velvety and rich in aromatic nuances.
To prepare a good risotto, precise and fundamental steps are necessary that, once learned, will become automatic.
Artichoke and saffron risotto is an excellent choice both for taste and nutritional benefits.
From a nutritional standpoint, artichokes are rich in fiber, vitamins, and antioxidants, promoting digestion and contributing to liver health. Saffron, besides providing color and aroma, has anti-inflammatory properties and helps improve mood thanks to its positive effects on the nervous system. Finally, rice is a source of complex carbohydrates that provide gradual energy, making the dish filling without being heavy.
Its creaminess and balance of flavors make it perfect for those seeking a tasty yet light and digestible dish. Additionally, it is a versatile option, suitable for those following a vegetarian diet or those desiring a refined alternative to classic risottos.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients for 4 people
- 4 artichokes
- 12 oz rice
- 1/2 onion
- 1 glass of white wine
- 3 cups vegetable broth
- to taste extra virgin olive oil
- to taste salt
- 1 packet saffron
- 1 knob butter
Tools
- 1 Pan
- 1 Small Pot
- 1 Blender
- 1 Bowl
Steps for Preparing Artichoke and Saffron Risotto
To prepare the delicious artichoke and saffron risotto, start by cleaning the artichokes, first removing the thicker leaves and then the external and internal thorns.
Cut them in half and immerse them for a few minutes in a bowl filled with water, where you will add the juice of a lemon to prevent them from oxidizing.
Then drain and cut them into thin wedges
Grease a non-stick pan and add the chopped onion and artichokes and sauté. Then, add the rice and let it toast for two minutes, stirring with a wooden spoon. Once toasted, pour in the glass of white wine and let it evaporate
Gradually add the vegetable broth, one ladle at a time, to the rice, stirring to absorb the liquid without submerging the rice too much.
Dissolve the saffron in a little hot broth and add it to the risotto halfway through cooking, stirring to distribute the color and flavor.
After cooking, turn off the heat before adding butter and Parmesan, and stir vigorously to achieve a creamy risotto
Let it rest for a minute and the artichoke and saffron risotto is ready to be served!
Storage and Notes
Use seasonal artichokes, which are more tender and flavorful. Prefer those with compact leaves and bright color. If you want a more delicate taste, use violet artichokes. If using frozen artichokes, thaw them well before cooking.
Artichoke and saffron risotto is best consumed immediately. If there are leftovers, store them in an airtight container and place them in the fridge for up to 2 days. When reheating, add a little broth or water to restore creaminess.
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