Artichoke risotto

  • Portions: 4 pp.
  • Level: 3/5
  • Preparation: 15 min.
  • Cooking: 20 min.
  • Season: Winter


  • 320g rice (superfino Arborio/Carnaroli)
  • 1 onion
  • 5 artichokes (cleaned and sliced)
  • 50g butter
  • Vegetable broth
  • Grated Parmigiano Reggiano cheese
  • White wine Santa Cristina
  • Extra virgin olive oil
  • Salt and pepper

Chop the onion and sauté with ½ of the butter and some extra virgin olive oil. When it becomes lightly golden, add the artichokes and cook for a few minutes (eventually add some broth).

Add the rice, set the flame higher, and sprinkle with wine. Let evaporate. Continue cooking for about 15-18 minutes, adding a few broth at time.
Before serving, stir with Parmigiano Reggiano and remaining butter.

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