Italian Artichoke Risotto Recipe

Ingredients

• 1 liter vegetable broth (- 4 cups)
• 320 g rice (- 10 oz)
• 4 artichokes (- fresh)
• 2 cloves garlic
• 1 onion (- small)
• 40 g Parmigiano Reggiano (- 3 tablespoons )
• 1/2 lemon
• salt (- to taste)
• 4 tablespoons Olive Oil (- Extra Virgin)
• 50 g unsalted butter (- ~1/2 stick)

Instructions

1. 1

   clean: Start cleaning the artichokes by removing the tough outer leaves and cutting off the sharp tips. Trim the stem, peeling away the outer layer, and keep only the tender inner part.

2. 2

   Cut the artichoke hearts in half, then into quarters. Remove the fuzzy inner choke and any remaining thorns. Slice each quarter into thin strips.

3. 3

   prepare lemon water: Prepare a bowl of fresh water with lemon juice. This will help prevent the artichokes from turning brown. As you clean them, immediately place them in the bowl.

4. 4

   chop: Then, finely chop the onion and peel two cloves of garlic.

5. 5

   sauté: In a large non-stick pan, heat some olive oil over medium heat. Add the onion and garlic and sauté for about 2 minutes until fragrant and slightly softened.

6. 6

   cook: Drain the artichokes well and add them to the pan. Sprinkle with a little salt to taste and cook over low heat for about 10 minutes, stirring occasionally.

7. 7

   add: Remove the garlic cloves and add the rice to the pan. Let it toast for 2 minutes, stirring well to coat it with the flavors of the artichokes.

8. 8

   add: Start cooking the risotto by adding the hot broth a little at a time. Wait for the liquid to be absorbed before adding more. Stir from time to time.

9. 9

   cook: This process will take about 15-18 minutes, depending on the type of rice you have chosen.

10. 10

    turn off: When the rice is perfectly cooked, turn off the heat.

11. 11

    add and stir: Stir in the butter and grated Parmigiano Reggiano, mixing vigorously to create a rich and creamy consistency.

12. 12

    Serve the artichoke risotto immediately, hot and creamy, with an extra sprinkle of Parmigiano Reggiano if desired. Buon appetito!