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.
Related Mazza Products
Mazza Chef Tips:
“Mazza Alla Romana artichokes save you the tedious trimming work and give you consistent tenderness every time. Finish with a squeeze of lemon to brighten the earthy flavours.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
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
- 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.
Prepare the artichokes: Cut the artichokes, removing outer leaves and trimming the stems.
Chef Tip: Keep trimmed artichokes in lemon water to prevent oxidation — this preserves their colour and delicate flavour. - 2.
Sauté the base: In a large pan, heat olive oil and half the butter. Add the onion and sauté gently until translucent.
- 3.
Cook the artichokes: Add the drained artichokes and cook for 5 minutes.
- 4.
Toast the rice: Stir in the rice and toast for 2 minutes.
Chef Tip: Toasting Carnaroli rice until the edges become slightly translucent creates a starch seal that ensures a creamy yet al dente finish. - 5.
Deglaze: Pour in the wine and allow it to evaporate completely.
- 6.
Simmer: Add hot broth gradually, one ladle at a time, stirring continuously.
- 7.
Mantecatura: When the rice is creamy and al dente (about 18 minutes), remove from heat and stir in the remaining butter and Parmigiano Reggiano.
- 8.
Rest and serve: 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
Join the Mazza Chef Community!
Share tips, variations, and real‑world techniques with professional chefs preparing authentic Italian recipes in their kitchens.
Explore More Recipes
More recipes featuring quality ingredients
