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Risotto con Carciofi Risotto con Carciofi: A Step-by-Step Guide

Risotto con Carciofi

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Ladle
  • Measuring cups and spoons
  • Knife and cutting board
  • Optional: a food processor for pureeing artichokes

Ingredients
  

  • Ingredients
  • 2 cups Arborio rice
  • 1 medium onion finely chopped
  • 2-3 cups vegetable or chicken broth low-sodium
  • 1 cup dry white wine optional
  • 1 cup frozen or canned artichoke hearts drained and chopped
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Variations
  • Vegetarian/Vegan: Use vegetable broth and skip the cheese or substitute with a vegan cheese.
  • Herbed Risotto: Add fresh herbs like thyme or basil for added flavor.
  • Other Vegetables: Feel free to mix in peas or asparagus for more variety.
  • Substitutions
  • Rice: If you can’t find Arborio Carnaroli or Vialone Nano are great alternatives.
  • Wine: Substitute with more broth if you prefer to cook without alcohol.
  • Artichokes: Fresh artichokes can be used; just ensure they are properly cleaned and cooked before adding to the risotto.

Instructions
 

  • Method
  • Prepare the Broth: In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm, but do not boil.
  • Sauté Onions: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.
  • Toast the Rice: Add the Arborio rice to the pan and stir well, allowing it to toast for about 2 minutes. This step helps the rice absorb the flavors and achieve a creamy texture.
  • Deglaze with Wine: If using, pour in the dry white wine. Stir constantly until the wine has mostly evaporated, about 2-3 minutes.
  • Add the Broth: Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle. This process should take about 18-20 minutes.
  • Incorporate Artichokes: About halfway through the cooking process, add the chopped artichokes to the risotto. Stir them in gently to combine.
  • Finish the Risotto: Once the rice is creamy and al dente, remove the pan from heat. Stir in the butter and Parmesan cheese until melted and combined. Season with salt and pepper to taste.
  • Rest: Let the risotto stand for about 5 minutes to allow the flavors to meld.
  • Serve: Garnish with fresh parsley and additional Parmesan if desired. Serve warm and enjoy.
    Risotto con Carciofi Risotto con Carciofi: A Step-by-Step Guide
Keyword Riso, Risotto, Risotto con Carciofi