Method

Prepare the Broth:

In a saucepan, bring the vegetable or chicken broth to a simmer. Keep it warm on low heat throughout the cooking process. This is crucial for a creamy risotto.

Sauté the Aromatics:

In a large skillet over medium heat, add the olive oil and butter. Once melted, add the chopped onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional minute, being careful not to let it brown.

Toast the Rice:

Stir in the Arborio rice, making sure it gets well coated in the oil and butter. Toast the rice for about 2 minutes, allowing it to absorb the flavors. The rice will become slightly translucent at the edges.

Add the Wine:

If using, pour in the white wine and stir continuously until it has mostly evaporated. This adds a depth of flavor to the risotto.

Incorporate the Broth:

Begin adding the warm broth, one ladleful at a time, to the rice. Stir continuously until the liquid is mostly absorbed before adding the next ladleful. This process will take about 18-20 minutes. The key is patience; stirring releases the rice's starches, creating that creamy texture.

Add Artichokes:

After about 15 minutes of adding broth, gently fold in the chopped artichokes. Continue to add broth and stir until the rice is al dente and the risotto is creamy.

Finish the Risotto:

Once the rice is cooked to your liking, remove it from heat. Stir in the grated Parmesan cheese, salt, and pepper to taste. If you’d like a brighter flavor, add lemon zest at this stage. Let it stand for 5 minutes before serving.

Garnish and Serve:

Serve the risotto warm, garnished with fresh parsley. Enjoy!

Variations

Herb Risotto: Add fresh herbs like thyme or rosemary for an aromatic touch.

Vegan Option: Replace Parmesan with nutritional yeast and use vegan butter.

Additional Vegetables: You can incorporate peas, spinach, or asparagus for more color and nutrients.