Artichokes risotto

The artichokes risotto it is a dish suitable all year round but especially in the cold months since artichokes are available in winter: their best time is from November to March. The artichokes risotto it turns out to be a well balanced first course from a nutritional point of view and is prepared very easily. But let's see step by step how to prepare the artichokes risotto following our recipe. The only recommendation is to buy untreated artichokes.

Artichokes risotto, the ingredients for 4 people

  • 300 g of risotto rice
  • 6 artichokes
  • 3 tablespoons of extra virgin olive oil
  • 30 grams of butter
  • 1 shallot
  • 1 untreated lemon
  • 1 sachet of saffron
  • 1 liter of vegetable broth
  • 50 grams of Parmesan
  • Salt and pepper

Artichokes risotto, the preparation

  1. Clean the artichokes then remove the outer leaves and the inner part
  2. Put them in water acidulated with lemon juice then cut 3 into thin slices
  3. Meanwhile, clean the shallot then chop finely
  4. Pour the shallot into a non-stick pan with a drizzle of oil and sauté for a few minutes
  5. After a few minutes, add the artichokes cut into slices then let them sauté briefly
  6. Pour the rice into a saucepan, toast it then pour in the vegetable broth
  7. Halfway through cooking, add the other 3 finely chopped artichokes
  8. After a few minutes add the saffron
  9. When almost cooked, add the butter
  10. When cooked, add the parmesan and grated lemon zest
  11. Salt and pepper to taste
  12. Serve the artichokes risotto very hot.

Video: Authentic Italian Risotto with Artichokes (October 2021).