artichokes risotto

 Preparazione:
10 min
Cottura:
30 min
Dosi per:
4 persone

Ingredients for risotto

    Carnaroli rice320 g 

    Vegetable broth 1 l 

    Grana Padano DOP to be grated 50 g 

    Extra virgin olive oil  20 g 

    Shallot 1 

    Still white wine200 g 

    Thyme 1 twig 

    Butter 30 g 

    Fine salt 

    black pepper

For artichokes

    Artichokes (about 4 heads) 400 g 

    Extra virgin olive oil 30 g 

    Garlic 1 clove 

    Shallot 1 

    Thyme 3 twigs

    Fine salt

    black pepper

To prepare the risotto with artichokes, start making vegetable stock.

Clean and cut the artichokes now but before touching them protect your hands with latex gloves or rubbing on the skin of the lemon to prevent them from becoming black.

Remove the thicker outer leaves until you get to those tender, then, with a knife, cut off the hardest tops and also remove the stem. Now peel the stems eliminating the outer part more stringy, then cut them into cubes and keep them separated from the rest in a basin filled with water and lemon so as not to make them black.

Cut the artichoke hearts in half now, remove the inner beard and cut them into quarters. Also dip these in a basin filled with water and lemon juice. Peel and finely chop the shallots separately: one will serve you for cooking the artichokes and one for the sautéed risotto.

In a non-stick pan drizzled with extra virgin olive oil, fry the garlic clove without removing the skin and, when it is browned, remove it. Add the chopped shallots to the hot oil and let it fry a few seconds.

At this point, sprinkle the onions with a ladle of vegetable stock and add the quarters of artichoke, which you cook over low heat for 10-15 minutes. If you notice that they are too dry, add a little stock. 

Once cooked, season with salt and pepper, chop the thyme and add this too. Keep the cooked artichoke hearts aside.

Start risotto now. In a pan drizzled with extra virgin olive oil fry the remaining chopped shallots and when it is browned add the rice.

Stir it a couple of minutes to toast it well and at this point blend it with white wine. Add the artichoke stalks into cubes and start adding the vegetable stock a little at a time, stirring constantly: the rice will take about 15 minutes in total and use only the amount of broth needed.

Halfway through cooking, then after about ten minutes, add the previously cooked artichokes and continue cooking by adding a little stock at a time and stirring. When the rice is cooked, turn off the heat. Stir the risotto with the grated Grana Padano cheese and butter, then add pepper and salt and finish with the coarsely chopped thyme. You can serve your risotto with artichokes: serve it now!