Artichoke and Gorgonzola Risotto, creamy and delicious. Making a risotto for me is savoring the slowness of simple gestures in the kitchen. Rice does not tolerate distractions; it wants to be watched, pampered, listened to. There is a subtle poetry in the sound of hot broth meeting the rice, a whisper that smells of home and anticipation. One ladle after another, you see the grains transform, surrendering their essence to join in a creamy embrace. You cannot leave it alone: the risotto is a conversation between you and the ingredients, an exercise in patience that teaches us that the most beautiful and tastiest things need all the time necessary to blossom. And so today I tell you how I made a delicious Artichoke and Gorgonzola Risotto. It’s the dish that best describes the month of March: a meeting between the earthy elegance of the artichoke, which announces spring, and the warm embrace of gorgonzola, which still comforts us from the last winter chills. Spring and summer meeting in a plate! It’s a risotto with “character”, bold and flavorful. The slight bitterness of the artichoke is literally tamed by the tangy richness of the cheese, creating a creamy balance that is almost velvety on the palate. Preparing it is a ritual of patience: clean the artichokes carefully, toast the rice until it becomes glossy and finish it with the heart, before the spoon. And if you want a quicker but equally special dish you can use frozen artichoke hearts, letting them thaw first and skipping all the cleaning steps. Let’s get to the kitchen and make it together
DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Budget
- Preparation time: 15 Minutes
- Cooking time: 26 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
- Energy 562.20 (Kcal)
- Carbohydrates 84.40 (g) of which sugars 0.66 (g)
- Proteins 13.23 (g)
- Fat 17.56 (g) of which saturated 2.34 (g)of which unsaturated 1.39 (g)
- Fibers 3.12 (g)
- Sodium 331.65 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Artichoke Risotto
- 2 cups Carnaroli rice
- 4 artichokes
- 5 1/4 oz gorgonzola and mascarpone
- 4 tbsp extra virgin olive oil
- 4 1/4 cups vegetable broth
- 1 shallot (medium)
- 1 glass white wine
- 1 tbsp butter
- 1/3 cup grated Parmesan
- to taste salt
- 1 pinch pepper
- 1 sprig parsley
How to prepare the Artichoke and Gorgonzola Risotto
Clean the artichokes by removing the tougher outer leaves and the inner choke if present. Slice them thinly and immediately plunge them into water with lemon or water with vinegar to prevent browning. Pour the extra virgin olive oil into a wide saucepan, add the thinly sliced shallot and the drained artichokes.
Cook the artichokes for 5–6 minutes over medium heat, stirring often with a wooden spoon. Add the rice to the pan and let it toast, stirring with a spoon. The rice should become glossy and almost translucent. Pour in the white wine and let it evaporate.
Begin making the risotto by adding a few ladles of hot broth. Let the broth be absorbed before adding more. Continue cooking the rice, always adding the hot broth little by little, until it is cooked through.
When the rice is cooked, adjust salt and pepper, stir and turn off the heat. With the heat off add the sweet gorgonzola cut into small cubes, a knob of butter and the grated Parmesan. Stir and serve garnished with chopped parsley.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
Remember that the final creaming (mantecatura) should always be done with the heat off. The residual heat of the rice is enough to melt the gorgonzola and the butter, creating that perfect emulsion that makes the risotto an unforgettable experience.
If you prefer, you can use butter instead of oil to cook the artichokes and the rice.
For an even creamier rice you can puree half of the cooked artichokes before adding the rice.
Don’t miss the recipe for Riso al telefono
Your questions
Can I use spicy gorgonzola instead of sweet gorgonzola?
Spicy gorgonzola has a firmer texture and a much stronger flavor. If you choose it, reduce the quantity slightly (about 20% less) to avoid it completely overpowering the delicate flavor of the artichokes.
What can I use instead of gorgonzola?
If you don’t like gorgonzola but want creaminess, you can replace it with Taleggio (milder) or Castelmagno (saltier and crumblier). If you want something more neutral, you can use robiola, stracchino or crescenza.
How do I keep the artichokes bright green?
The secret is a thermal shock or the use of acidic substances. Immerse the cleaned artichokes in water and lemon juice or a few tablespoons of vinegar (or parsley stems) until you’re ready to cook them.
Which rice should I use?
For a professional result, Carnaroli rice is the undisputed king: it holds cooking perfectly and releases the right amount of starch for incredible creaminess. Alternatively, you can use Vialone Nano, typical of Venetian tradition, excellent for “onda” risottos.
