Artichoke Risotto

I love the slow art of making risotto, it’s a labor of love but the creamy, cheesy and savory result is worth all that stirring. I love using frozen artichoke hearts as a quick way to dress a classic risotto up for spring.

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A metal ladle pours liquid into a skillet of bubbling oil on a stovetop, with a yellow Dutch oven and a plate of onions in the background.

Artichoke Risotto

Serves

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Ingredients

Imperial or Metric

4 to 5 cups vegetable broth
3 tablespoons extra-virgin olive oil, plus more as needed
1/2 onion, minced
Salt and freshly ground pepper, to taste
2 cups roughly chopped frozen artichoke hearts, thawed
1½ cups Arborio or carnaroli rice
1 cup white wine
2 ounces Parmigiano-Reggiano finely grated (about 3/4 cup)

Method

In a medium pot, bring the broth to a simmer over medium heat.
In a large saucepan, heat the olive oil, onion, and a pinch of salt over medium low heat and cook until the onions becomes slightly translucent and releases all of its flavor into the olive oil and butter, 3 to 4 minutes. In a seperate saute pan, heat a little more olive oil and add the artichokes, cooked until they are softened and start browning slightly, about 5 to 7 minutes. Remove the artichokes from the heat and set aside.
In the pan with the onion, increase the heat to medium-high and add the rice. Stir to coat the rice in the fat, then continue stirring until the rice is lightly toasted and turns translucent, 3 to 4 minutes. Add the wine and stir until the alcohol aroma dissipates and the liquid reduces by half, about 2 minutes.
Add just enough broth to cover the rice, about 1/2 cup. Cook, stirring constantly to release the starches and keep the rice from sticking to the pan, until all of the broth has been absorbed, about 2 minutes. Add broth, 1/2 cup at a time, stirring constantly, until it has been absorbed, then add another 1/2 cup. Repeat until most of the broth has been used and the rice is very al dente, tender with a bite. You may not need to use all the broth.
Remove from the heat and add the Parmigiano-Reggiano and the cooked artichokes. Stir until creamy and delicious.

1 Ladle

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