Artichoke Risotto




Delicious Dish

This Artichoke Risotto is a beautiful dish. Smooth, creamy and rich with flavor. Fresh artichokes are best for this recipe but frozen artichokes will work just as well. The best types of rice for making risotto are Arborio,Carnaroli or Vialone nano. These round grained rice are starchy and will produce a creamier risotto than long-grained rice.

Traditional risotto is made with fresh grated Parmesan cheese. If you want enhance the flavor you can add some Romano or Asiago cheese to the mixture. On some occasions I have even added Guyere or Taleggio cheese to the dish. Just experiment until you discover the flavor you enjoy the most.

Pairing wine with artichokes can be tricky. Sometimes they make reds seem bitter and whites unusually sweet. I find that this dish tastes best with a Sauvignon Blanc or a nice Chenin Blanc.

Ingredients

  • 6 cups chicken broth
  • 2 Tbls butter, divided
  • 2 Tbs extra-virgin olive oil
  • 1 cup finely chopped onion
  • 2 cloves of garlic, finely chopped
  • 1 shallot, chopped
  • 10 baby artichokes, trimmed, quartered
  • ½ tsp of salt
  • 1 tsp of fresh ground black pepper
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 3/4 cup fresh grated Parmesan cheese
  • ¼ cup of fresh Italian flat leaf parsley, chopped

Preparation

  • In a medium saucepan bring the broth to simmer.
  • Add the artichokes and cook for around 10 minutes while preparing the rice
  • In heavy pot over medium-high heat, melt 1 Tbs of butter in the olive oil.
  • Add the onion, garlic and shallot and sauté until soft and golden, about 5 minutes.
  • Add the artichokes to the pot.
  • Cover and cook until artichokes begin to brown, stirring often, about 8 minutes.
  • Add rice and stir 2 minutes.
  • Add the white wine and stir until liquid is absorbed, about 1 minute.
  • Add 1 1/2 cups warm broth and stir until absorbed.
  • Add more broth 1/2 cupful at a time and stir until the liquid is absorbed. Continue adding the liquid until all the broth is used. Stir often, until rice is just tender and mixture is creamy, about 20 minutes.

Serves 4 People



Don't forget to click on the logo below and subscribe to my
NEW NEWSLETTER
That's a discovery! That's Italian! Thats
Great-Chicago-Italian-Recipe.com

Leave Artichoke Risotto and Return to Italian Recipes

Leave Artichoke Risotto and Return to Pasta Recipes


Google

Home | The Italian Grocer | Italian Heritage | Italian Chefs | New Contest | What‘s New | Restaurant Reviews | Your Reviews | Appetizer Recipes | Soup Recipes | Salad Recipes | Bread Recipes | Vegetable Recipes | Pasta Recipes | Poultry Recipes | Beef Recipes | Pork Recipes | Veal Recipes | Lamb Recipes | Seafood Recipes | Pizza Recipes | Cooking for Kids | Italian Cheese | Italian Wine | Dessert Recipes | Coffee and Espresso| Italian Dinner Music | Food Glossary | About the Cook | Sitemap | Share This Site | Contact | Privacy Policy | Disclaimer | Submit Your Recipes | Your Italian Recipes | Archived Menus

Copyright 2015 by Great Chicago Italian Recipes.com, All Rights Reserved




Print Friendly and PDF


Twitter Buttons


32 Great Italian Sauces

book
Downloadable E-book

Mia Cucina Pazzo
book
Downloadable E-book

Italian Christmas Cookies
book
Downloadable E-book