Risotto with Artichokes
A refined and creamy risotto, enhanced by the delicate flavor of artichokes. This dish highlights the harmony between the earthy notes of rice and the freshness of seasonal vegetables — a perfect example of northern Italian comfort food.
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Wine pairing
Artichokes are notoriously challenging to pair because of their slight bitterness and earthy notes.
Recommended: Verdicchio dei Castelli di Jesi DOC — a fresh, medium-bodied white from Marche with herbal and almond undertones that complement the artichokes perfectly.
Alternatives: Soave Classico DOC, Vermentino di Sardegna DOC
Ingredients
- 320 g Mazza Carnaroli Rice
- 1 small onion, finely chopped
- 40 g butter
- 100 ml dry white wine
- 1 L hot vegetable broth
- 40 g grated Parmigiano Reggiano
- Juice of 1/2 lemon
- Salt and pepper to taste
Equipment Needed
Large sauté pan or risotto pan, Wooden spoon, Ladle, Medium saucepan for broth
Method
- 1.
Cut the artichokes, removing outer leaves and trimming the stems.
- 2.
In a large pan, heat olive oil and half the butter. Add the onion and sauté gently until translucent.
- 3.
Add the drained artichokes and cook for 5 minutes.
- 4.
Stir in the rice and toast for 2 minutes.
- 5.
Pour in the wine and allow it to evaporate completely.
- 6.
Add hot broth gradually, one ladle at a time, stirring continuously.
- 7.
When the rice is creamy and al dente (about 18 minutes), remove from heat and stir in the remaining butter and Parmigiano Reggiano.
- 8.
Season to taste and rest for 2 minutes before serving.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 4 servings
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