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Creamy artichoke risotto bite on a fork

Creamy Artichoke Risotto

Creamy Artichoke risotto will bring the spring to your table with its delicate flavor. Creamy and tasty in its blend of flavors is ideal for a family dinner, an Easter lunch or any time you need some tasty Italian food.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Italian
Diet: Gluten Free
Keyword: Artichoke risotto, Italian Risotto, Risotto
Difficulty: Moderate
Servings: 4
Calories: 540kcal

Ingredients

Broth

  • 1 lt water (see Notes)
  • 1 unit carrot
  • 1 unit onion
  • 3 sprig parsley

Risotto

  • 2 tbsp olive oil extra virgin
  • 3 shallots sliced thinly
  • 1 or 2 cloves garlic minced
  • 1 ½ cup rice Carnaroli
  • 1½ pound artichoke cleaned
  • 1 tsp salt

Creaming

  • 4 tbsp butter
  • 5 tbsp parmesan cheese
  • 2 tbsp vegetable broth
  • 1 pinch crushed pepper
  • 2 tbsp parsley chopped
US Customary - Metric

Instructions

To make the broth

  • Start by adding 4 cups of water to a pot and bring it to a boil.
  • Add all the ingredients and let is simmer for 30 minutes until the broth is flavorful.

To slow-cook the risotto

  • In the meantime, chop the shallots, mince the garlic and gather the rice, and the olive oil. Heat 2 tbsp of EVOO in a large skillet over medium heat, add the sliced shallots and minced garlic. Cook until the onions become translucent. Add the artichoke, let them cook a bit. At this point add the rice and a teaspoon of salt. 
  • Let the rice toast slightly before adding 1 more ladle of stock broth. As the broth gets absorbed, keep adding 1 or 2 more ladles, with a wooden spoon stir occasionally. Continue adding1 or 2 more laddles until the rice is firm to the teeth. It is advisable to not continue stirring the rice, the broth will do its job.
  • CREAM THE RISOTTO: Switch off the heat. Please note that during the creaming, the rice will still cook, making it just perfect. If you keep the heat on, the rice will overcook and instead you will have a mushy risotto. Add the unsalted butter, the parmesan cheese and 2 tbsp of broth. Mix until everything is dissolved.
  • TO PLATE YOUR RISOTTO: You can now plate your risotto, sprinkle it with crushed pepper and chopped parsley, and serve it. MANGIA!

Notes

  • For the broth, I recommend using a vegetable cube that is organic, gluten-free and without any glutamate.
  • During the cooking, you do not need to stir the risotto too often - just let the rice absorb the broth. It is sufficient to stir after you add the broth and right before adding more.
  • The creaming is what gives the risotto its richness. Be sure to stop the heat so the risotto does not over-cook. Add the butter, the cheese, the mascarpone and 2 tablespoon of broth.

Nutrition

Serving: 1g | Calories: 540kcal | Carbohydrates: 78g | Protein: 14g | Fat: 21g | Sodium: 940mg | Potassium: 806mg | Fiber: 11g | Sugar: 4g | Vitamin A: 695IU | Vitamin C: 26mg | Calcium: 187mg | Iron: 3mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!