The Saffron Risotto with Artichokes is a must-try dish when artichokes are in their best quality/price season. The most tedious part, at least for me, is cleaning the artichokes, but once that’s done, everything else is very simple. In 20 minutes, you’ll have a delicious risotto, follow my tips.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 Servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 5 oz Carnaroli rice
- 2 artichokes
- 1.4 oz extra virgin olive oil
- 1 packet saffron
- 2 cups vegetable broth (already salted)
- 3.4 oz dry white wine
- 1 sprig chopped parsley (for final decoration)
- 1 shallot
- 1 lemon (juice to prevent artichokes from oxidizing)
- 0.35 oz butter
- 0.35 oz Parmigiano Reggiano DOP (grated)
Tools
- Food Scale
- Pot
- Pan
- Ladle
Steps
Keep the pot with the salted vegetable broth on low heat to have it very hot. Trim the artichokes by removing the tougher leaves. Cut in half widthwise, removing the tips and dividing to remove the choke. Cut into thin wedges and immerse them in cold water with lemon juice. This acidity will prevent them from oxidizing. Rinse and pat dry with a towel. Pour the oil into the pan with the thinly sliced shallot and let it wilt without burning. Add the artichokes and let them cook for 5 minutes on low heat with a lid. Once they look dry, add the rice and, after letting it toast, deglaze with the white wine.
Moisten with the broth, add the sachet of saffron and continue stirring. Occasionally add the broth to prevent it from drying out. Almost at the end of cooking, stir in the butter and Parmesan. Plate and decorate with chopped parsley.
