Artichoke risotto is a first course that, thanks to its color and aroma, stimulates the eyes and appetite. It’s a very easy risotto to make, it’s light and we can serve it for lunch and on important occasions. Completing the dish, besides enhancing the flavor of the artichokes, are sage and turmeric; a tasty and unusual combination.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 5.3 oz Carnaroli rice
- 3 Artichoke hearts
- 3 leaves Sage
- to taste Extra virgin olive oil
- to taste Fine salt
- 2 tbsps Dry white wine
- to taste Coarse salt
- 1 pinch Turmeric powder
- 1 pinch Ground pepper
- 1 Knob of butter
- 1 tbsp Table cheese (grated)
- 4 cups Water
Preparation
We can also use frozen artichoke hearts; in this case, we need 5.
Clean the artichokes by first cutting the tip. Remove the tough and fibrous outer leaves until you reach the heart.
Cut the stems as well, removing the tough and fibrous outer skin, then cut them into chunks.
Gently tap the artichokes, upside down, on the table to open them in the center and remove any internal fuzz with a small knife.
Place them in a pot, cover just with 4 full cups of water (this will be used for the risotto broth), a tablespoon of dry white wine, and a pinch of coarse salt.
Cover and let them simmer for 10 minutes over a fairly high flame. This step will make them very tender, suitable for all palates, even children’s. Turn off the heat and cut the artichokes in half or into quarters, depending on taste and size.
In a low pan, heat some extra virgin olive oil (a generous tablespoon).
When the oil is very hot, add the artichokes and sauté them for a couple of minutes over high heat, stirring often. Add the rice and let it toast for about 2 minutes, stirring continuously until it becomes translucent.
At this point, wet it with the remaining wine and let the alcohol evaporate. Salt it (lightly), add the ground pepper and start wetting with the artichoke cooking broth.
As soon as the broth begins to dry, add more. As the risotto reaches its final cooking stage, the amount of broth to add will decrease; adjust the salt only if you think it is necessary.
Once the rice is al dente, turn off the heat and remove it from the stove, add a knob of butter, grated cheese, a pinch of turmeric powder, and the very finely chopped sage leaves. Mix, cover, and let the artichoke risotto rest for a couple of minutes before serving.
Bon appetit
