Today we’ll see how to make a delicious risotto with fresh artichokes. Artichokes are great as a side dish or as vegetables, but in cream, they are perfect to make a simple creamy white risotto delicious.
If you like recipes with fresh artichokes, don’t forget to read
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 593.51 (Kcal)
- Carbohydrates 85.17 (g) of which sugars 1.54 (g)
- Proteins 13.94 (g)
- Fat 19.94 (g) of which saturated 11.97 (g)of which unsaturated 4.93 (g)
- Fibers 7.12 (g)
- Sodium 1,876.12 (mg)
Indicative values for a portion of 150 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 2 people
- 1 cup Carnaroli rice
- 1 quart vegetable broth
- 2 artichokes, Spinoso sardo
- 1/4 cup white wine
- 1.4 oz Pecorino cheese
- 1 oz butter
- to taste salt
- to taste pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Mixer
- 1 Pan 8 inches
- 1 Small Pot 2 quarts
- 1 Pot 3 quarts
Procedure
The preparation isn’t difficult, but there are some practical tips to follow for a perfect, creamy, and flavorful result. Read on to discover which ones
If you use fresh artichokes, I recommend cleaning them well and removing the internal fluff. If you’re unsure how to do this, I recommend following my recipe for perfectly cleaning artichokes.
Once cleaned, just slice the artichokes into thin strips and immerse them in water and lemon juice to prevent them from browning.
If you use frozen artichokes, if they are whole, slice them. If they are already sliced, you can cook them directly.
Place a pan on the stove, add a drizzle of oil, and when hot, add the artichokes. Cook the artichokes for 10 minutes; if necessary, add a glass of water to prevent burning.
After 10-15 minutes, the artichokes will be ready; the time depends on the thickness. Thinner artichokes require less time to cook.
Put the artichokes in a jar and blend until a smooth cream is obtained. If necessary, add a few tablespoons of water, slowly to make the cream smoother and less lumpy
Now you just need to toast the rice in a hot pot for 2 minutes. When the rice is toasted, deglaze with white wine and let it evaporate.
Add broth one ladle at a time and continue to cook for another 7-8 minutes
At this point, you just need to add the artichoke cream. Mix well and complete the cooking by adding vegetable broth.
After 15 minutes, your risotto is ready. Off the heat, add the butter and cheese and stir. Let it rest covered for another 2 minutes before serving.
Your risotto with fresh artichokes is ready!
Wine pairing for artichoke risotto
Artichoke risotto pairs well with a white wine, as artichokes have a fairly intense flavor with hints of licorice. The ideal pairing is with a Chardonnay or a Pinot Blanc. If you’re looking for a more refined pairing, you might opt for a Pomino Bianco DOC.
