The artichoke season has finally begun, and I couldn’t wait to share some tasty ideas with you on how to prepare them. Let’s start with this risotto with speck and artichokes: a first course with a balanced flavor, where the sweetness of the artichokes marries with the salty note of speck and a touch of freshness given by mint. Creamy, fragrant, and easy to prepare, it’s ideal for bringing a special dish to the table without complications.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 7 oz parboiled rice
- 3 artichokes (medium-large)
- 3 oz speck
- 4 cups vegetable broth
- 1/2 cup white wine
- 2 tsp butter
- 1/2 onion
- mint
- salt
- black pepper
- extra virgin olive oil
Tools
- Pan
- Steel Casserole
Preparation
Clean the artichokes by removing the tough outer leaves and the tips. Cut them in half, remove the central fuzz, and proceed to cut them into strips. In a pan, place the artichokes along with a chopped onion clove and a drizzle of extra virgin olive oil. Cook over low heat for 5 minutes, add a couple of tablespoons of water, season with salt and pepper, and cook for another 5 minutes.
Add the speck and cook for a couple of minutes. Pour in the wine and let it evaporate for about 2 minutes, then turn off the heat.
For the risotto, toast the rice in a casserole for a couple of minutes, then add two ladles of vegetable broth and stir occasionally. Continue to add a ladle of broth each time it dries up, until the cooking is complete (about 12 minutes). The broth should already be salted, but taste the rice and, if necessary, add a pinch of salt.
Pour the seasoning into the rice, add the butter, and stir over medium heat until well combined. Finally, add some chopped mint and serve your risotto with speck and artichokes hot.
Tips
You can substitute speck with smoked pancetta; the result will still be excellent.
