A risotto that tastes of autumn. Tender stewed artichokes melt into the rice, Novello red wine adds a fruity depth and a rosy color, and crispy fried artichokes crown each plate. Creamy from the butter and Parmigiano Reggiano, it is an elegant first course ready in 50 minutes.
Info
- Difficulty: Medium
- Total time: 50 minutes
- Servings: 4 people
Ingredients
- Baby artichokes (mammole): 21 oz (approx. 1 lb 5 oz) (600 g)
- Lemon, for the soaking water: 1
- Garlic clove: 1
- Extra virgin olive oil: 3½ tbsp (50 ml)
- Dry white wine: 4 tsp (20 ml)
- Vialone Nano rice: 12 oz (approx. 1⅔ cups) (340 g)
- Novello red wine: approx. ½ cup (100 ml)
- Hot meat broth: approx. 6¼ cups (1.5 l)
- Onion, finely chopped: approx. 3 tbsp (25 g)
- Peanut oil, for the onion: 2 tbsp (30 ml)
- Peanut oil, for frying: as needed
- Salt: to taste
- Fresh parsley: to taste
- Cold butter, diced: 4 tbsp (60 g)
- Grated Parmigiano Reggiano: approx. ⅔ cup (60 g)
Step-by-Step Instructions
- Remove the tough outer leaves and the inner choke from the artichokes. Slice them thinly lengthwise and keep them in water with lemon juice so they do not darken.
- Heat the olive oil in a pan with the crushed garlic clove. When the garlic is golden, remove it.
- Drain the artichokes and add about three quarters of them to the pan. Pour in the white wine and a ladle of broth, then stew for a few minutes.
- In a saucepan, soften the onion in the peanut oil. Add the rice and toast it for a few minutes, stirring.
- Pour in the Novello red wine and let the alcohol evaporate.
- Add the boiling broth one ladle at a time, stirring often.
- Halfway through the cooking, stir in the stewed artichokes. Keep adding broth until the rice is al dente.
- Fry the remaining artichokes in peanut oil, starting at moderate heat and raising it gradually, until golden and crispy. Drain on paper towels and salt lightly.
- Take the saucepan off the heat. Stir in the cold butter and the Parmigiano Reggiano until creamy, then rest for 1 minute.
- Divide the risotto among the plates and top with the crispy artichokes and parsley.
... and now, let's enjoy!
Tips
Choose Vialone Nano or Carnaroli rice for a creamy risotto. Add the hot broth a little at a time, stirring regularly, and taste before adding more salt: the broth and the cheese already season the dish. For the final creaming, use cold butter and Parmigiano Reggiano off the heat.
Substitutions & Variations
You can use Carnaroli or Arborio instead of Vialone Nano. For a milder flavor, replace the red wine with dry white wine. Crispy pancetta or speck makes it richer, while vegetable broth gives a vegetarian version. For an extra creamy risotto, blend some of the stewed artichokes with a little broth and stir them in during cooking.
Serving Suggestions
Serve the risotto right away, hot and creamy. Top each plate with the crispy artichokes and fresh parsley. A sprinkle of Parmigiano Reggiano and a drizzle of extra virgin olive oil bring out the flavor of the artichokes.
