Recipes › Globe Artichoke › Artichoke Risotto
Artichoke Risotto
Artichoke hearts are sautéed until golden, then stirred into a classic, properly made Arborio risotto with white wine and Parmesan for a dish that is simultaneously rustic and refined. The artichoke's natural sweetness melds beautifully with the creamy rice and salty Parmesan in every spoonful.
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Ingredients
- 14 oz artichoke hearts, canned, drained, patted dry, and quarteredFresh artichoke hearts, trimmed and blanched
- 1½ cups Arborio rice
- 6 cups vegetable or chicken stock, kept warm in a separate saucepan
- ½ cup dry white wine
- 1 medium shallot, finely minced
- 2 garlic cloves, minced
- 4 tbsp unsalted butter, divided, cold
- 2 tbsp olive oil
- ¾ cup Parmesan cheese, freshly grated
- 1 tsp lemon zest
- 3 tbsp fresh parsley, finely chopped
- 1 tsp salt
Contains: milk, sulphites.
Method
- Heat olive oil and 2 tbsp butter in a wide heavy saucepan over medium-high heat. Add artichoke hearts in a single layer and sear undisturbed for 3-4 minutes until golden. Flip and sear the other side for 2 minutes. Transfer to a plate and set aside.About 7 min
- Reduce heat to medium. Add the shallot and garlic to the same pan and cook for 3 minutes until softened. Add the Arborio rice and stir to coat, toasting for 2 minutes until slightly translucent at the edges. Pour in the white wine and stir until absorbed.About 7 min
- Add the warm stock one ladleful at a time, stirring constantly and waiting for each addition to be nearly absorbed before adding the next. Continue for 18-20 minutes until the rice is creamy and al dente. Season with salt.About 20 min
- Remove from heat. Add the remaining 2 tbsp cold butter, the Parmesan, and the lemon zest. Stir vigorously for 2 minutes until creamy and glossy. Fold in the reserved artichoke hearts and the parsley. Serve immediately in warm bowls.About 4 min
Tips
- Keep the stock hot throughout — adding cold stock stops the rice from cooking evenly.
- Searing the artichoke hearts separately first gives them a golden, caramelized flavor that would be lost if they were added directly to the rice.
- Reserve a few of the most beautiful seared artichoke pieces to place on top as a garnish.
Ring the changes
- Add 0.5 cup of fresh or frozen peas in the last 5 minutes of cooking for a spring version.
- Stir in 2 oz of crumbled goat cheese instead of some of the Parmesan for a tangier risotto.
Keeping it
Best eaten immediately. Risotto stiffens as it cools. Leftovers keep refrigerated for 2 days. Reheat gently with a splash of stock, or press into patties and pan-fry as crispy risotto cakes.
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