Friday, November 11, 2011

Artichoke Risotto (Risotto con carciofi)

Artichokes are probably my favourite vegetable, my mother knows it and when I am back in Italy artichokes are the first dish she prepares for me ! Thank you Mom! I love artichokes fried (Italian way....will post the recipe soon!) with pasta, in the Timballo.... They are fantastic also with rice, a very simple artichokes risotto it's the recipe I want to share with you today. I didn't use onions in this risotto recipe, but only garlic because it tastes better with Artichokes and extra virgin olive oil instead butter because I wanted to keep it as healthy as possible. Also the final "mantecatura" has been made with Parmigiano Reggiano and Olive oil (instead butter).


8 small artichokes
350 gr Italian rice "Vialone nano"or Arborio" or "Carnaroli"
6 Tbs extra virgin olive oil
60 gr Freshly grated Parmigiano Reggiano cheese (or grated hard vegan cheese)
2 Garlic cloves
1 cup finely cut parsley
1 lt vegetable broth or meat broth
1/2 Cup white wine
1 lemon
Unrifined grey sea salt to taste
Pepper to taste

Clean and cut the artichokes in very small pieces.

Place them in a bowl with water and the juice of a lemon. Drain and wash before to cook.

Pour 4 tbs oil in a pan, finely cut the garlic, add it in a pan and cook till it turns golden, add the artichokes. Add half of the finely cut parsley. Half cook them, about 5-10 minutes. Add the rice, mix it with the artichokes, let it toast. 

Add the wine and make it avaporate completely. When wine has evaporated start to add the broth little by little: one ladle at the time. Add one ladle, stir well and let cook, add a second one only when the first has been absorbed and so on till the rice is cooked. This process makes all the difference in a risotto cooking. Taste for salt. 

When the risotto is well "al dente", proceed with the final step: the "Mantecatura". Add the parmigiano Reggiano all in once, add the left olive oil, mix it well. Take out from fire, cover with a thik kitchen towel and let it rest for few minutes. The risotto will finish the cooking and melt (Mantecare) well.

Your Artichokes risotto is ready. Serve it warm with a sprinkle of parsley and pepper. Buon appetito!

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