Risotto with artichokes, simple and tasty first course

The artichokes risotto it is a very simple first course to make but whose goodness will truly amaze everyone. Creamy and tasty, served freshly creamed with butter and Parmesan, it will be an amazing preparation with very little expense. A typically autumnal dish, very enveloping, which will make you make a splendid impression with your guests, because also suitable for refined dinners. The slightly bitter taste of the artichokes goes very well with the wine with which they are blended and with the cheeses. You can use the variety of artichokes you prefer, using even those already cleaned. The trick for the perfect success of the risotto is to use a vialone nano or carnaroli rice and tender and juicy artichokes.

Ingredients for 4 people

Artichokes: 3
Vialone nano or carnaroli rice: 280 g
Onion: ½
Extra virgin olive oil: 5 tbsp
Red wine: 30ml
Salt to taste
Parmigiano Reggiano or Grana Padano: 50 g
Cold butter: 30 g
Lemon: ½
Water: 2 litres
Water: 1 liter (for the vegetable stock)
Carrot: 1
White onion: ½
Celery: 1 rib

Preparation: 1 hour
Cooking: 40 minutes
Total: 1 hour, 40 minutes
Calories: 490 calories/portion

Preparation

Prepare the vegetable broth by peeling the onion and carrot, washing the celery and placing all the vegetables in a saucepan, adding 1 liter of water. Leave to simmer on low heat for 30 minutes

In a glass bowl, prepare the water acidulated with the lemon juice, necessary to avoid oxidation of the artichokes: pour two liters of cold water into a bowl and add the juice of half a lemon.

Alternatively, you can use cold sparkling water.

Clean the artichokes by removing the toughest leaves and cut the tip of about 2-3cm. Shorten the stem leaving 5-6 cm and clean it with a paring knife or knife, removing the outer fibrous layer.

Divide the artichokes in half and remove the inner fuzz with a small knife. Slice them thinly, about 5 mm, then cut them into small pieces. Immerse them immediately in acidulated water.

Chop the onion for the risotto, put it in a pan with the oil and cook over low heat for 5 minutes.

Add the artichokes and brown them for a couple of minutes, then blend with the white wine.

Once the alcohol has evaporated, season with salt and pepper. Then add a ladle of broth and cook over low heat for 10 minutes.

Remove the artichokes from the pot and transfer them to a plate. Dry the pot with kitchen paper. Then pour the rice and let it toast for 5 minutes.

Add two ladles of broth and the artichokes.

Cook over low heat, stirring occasionally, adding two ladles of broth every time the rice dries up, until cooked through.

Turn off the heat and add the butter and Parmigiano Reggiano or Grana Padano, stirring immediately. Serve hot.

Advice and tips

Artichoke rice is excellent as soon as it is ready but it can also be stored in the refrigerator if there is leftover. The next day, try placing it in the grill oven for a few minutes, with a sprinkling of breadcrumbs and Parmesan.

You can replace the red wine with a dry white wine to deglaze the risotto. The same wine can be drunk as an accompaniment.

For a crunchy touch, add strips of pancetta or guanciale at the end, after having briefly cooked them in a pan.

If you don’t have fresh artichokes, you can also use frozen artichokes. The result will still be good.