Artichokes risotto

risotto con carciofi
Artichokes risotto

The Artichokes risotto turns out to be a dish really appreciated for its taste and delicacy. This recipe was born in the eighteenth century when two delicacies were combined: rice, until then considered an expensive spice, and artichokes, until then not widespread.


  1. Artichokes: n. 4
  2. rice: 320 gr.
  3. a shallot
  4. half a glass of white wine
  5. vegetable broth: a liter and a half
  6. a lemon;
  7. grated parmesan: 50 gr.
  8. butter: 80 gr.
  9. extra virgin olive oil;
  10. salt;
  11. pepper

Preparation time

50 minutes






Clean the artichokes, removing the hardest leaves, reduce them into wedges, rinse them, arrange them in a bowl, cover with water, add the lemon juice and keep for fifteen minutes. Peel the shallot, cut it into slices, dry it in a saucepan with half the butter and a drizzle of oil, arrange the drained artichokes, brown them for a few minutes, blend with the wine, season with a pinch of salt, add the rice, let it toast and cook for 18 minutes, stirring with a wooden spoon and occasionally wetting with a ladle of boiling broth. When cooked, remove the saucepan from the heat, stir in the rice with the remaining softened butter and Parmesan, and serve it on a serving dish with a pinch of pepper.


In the fridge for a day.


Enjoy your meal!