Risotto ai Carciofi | Artichoke Risotto

I love artichokes so much, I wish they were in season all year! Since they are not in season year-round, I started substituting frozen hearts when I needed my artichoke fix. You can easily modify this recipe to use additional vegetables like mushrooms, asparagus, peas, or even poultry! If you decide to add poultry to the risotto, I recommend using chicken broth. Otherwise, I always make this recipe using vegetable broth. Enjoy this savory risotto with a crisp and delicious glass of Grechetto like Madrevite’s Elve’ from the beautiful hills of Umbria.

Receipt Date: May 18, 2022

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

4 tablespoons EVOO

1 9-oz Package Frozen Artichoke Hearts, thawed and cut into bite-size wedges

3 Shallots, chopped finely

1 cup Arborio Rice

4 cups Broth, I use vegetable

1 cup White Wine

Pinch of Sea Salt

1/2 cup Parmesan Cheese, grated. Use Violife Parmesan to make this dish vegan.

Directions

Heat the broth over low heat and simmer until needed.

Heat the EVOO in a medium saucepan over medium-high heat. Add the artichoke hearts and shallots. Once the shallots become translucent add a pinch of sea salt and a splash or two of wine. Cook for about 10 minutes, or until the hearts begin to brown.

Stir in the rice with a wooden spoon, coating each kernel. Cook until the rice begins to sizzle.

Add the wine, stirring, until it is almost completely absorbed.

Now begin to stir in a ladle of broth, continue stirring until the broth is almost evaporated, then stir in another ladle of broth, and another, until the risotto is cooked al dente, about 20 minutes.

The golden rule for making risotto is to let the broth almost totally evaporate before adding more broth!

Gently fold in the cheese and serve immediately.