Artichoke Risotto

IMG 0772

Words cannot express just how good this dish is. Seriously… After disembowelling and braising a truckload of fresh artichokes, this dish is the reward for all the hard work. The rice is creamy and bursting with luscious spring artichoke flavour. This dish is dependant entirely on the braising liquid from your previously prepared artichokes  so make sure you save it!

What you need:

  • 2 cups of Arborio rice
  • Reserved braising liquid from the artichokes
  • 2-3 cups chicken stock (if needed)
  • 10 artichokes, quartered 
  • 1/2 cup white wine
  • 100g butter
  • Olive oil
  • 1 sweet onion, chopped
  • 2 cloves of garlic
  • 1 tsp smoked sweet paprika
  • 1 cup (or more) grated Pecorino or Romano cheese
  • 1/4 cup of heavy cream (Optional)
  • Coarse salt to sprinkle over the top (I used black Indian)

How it’s done:

  • Fry the onion, garlic and the artichoke quarters in a 1/4 of the butter and a healthy drizzle of olive oil. Fry until the onions are translucent.
  • Stir in the paprika.
  • Add the wine and stir until it has evaporated. 
  • Stirring continuously, slowly add the liquid a ladleful at a time. (Gently stirring releases the starch in the rice and making it creamier)
  • Once you run out of artichoke liquid use the chicken stock.
  • Gently add stock and stir until the rice is soft and the consistence is slightly firmer than apple sauce.
  • Remove from the heat and stir in the butter, cheese and the cream.
  • Let stand a few minutes and serve with a sprinkle of salt.

Heath signature1

Print Friendly

Leave a reply