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Artichoke risotto (Risotto ai carciofi)
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Total Time:
55 minutes
Delicious risotto bianco with fragrant, thinly sliced artichokes - a classic Italian dish featuring small artichokes sliced trifolati style for a delightful aroma.
Ingredients:
  • 6 small violet artichokes
  • 1 lemon
  • 1 x risotto bianco
  • ½ a bunch of fresh mint (15g)
  • extra virgin olive oil
  • Parmesan cheese for grating
Instructions:
  • Prepare the artichokes by peeling them to the light leaves, halving them, and removing the hairy chokes. Soak them in water with half of the lemon juice to prevent discoloration. Drop 6 artichoke halves into the simmering stock when you reach stage 3 of making risotto bianco. Slice the remaining artichoke halves thinly and add them to the risotto. Finish cooking the risotto by gradually adding stock and stirring until the rice is half-cooked. When the rice is cooked, stir in butter, Parmesan, and the remaining lemon juice. Season to taste, then mix the cooked artichokes with lemon zest, torn mint leaves, and a splash of olive oil. Serve the risotto on plates, topped with the dressed artichokes, extra Parmesan, and more lemon zest. Enjoy!

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