THIS POST HAS BEEN UPDATED AND FIRST APPEARED ON ITALIAN KITCHEN CONFESSIONS ON MAY 13TH, 2020.
Creamy Artichokes Risotto is one of those dishes that reminds me of an Italian Sunday lunch where we celebrate the delicacies the season has to offer. When Rob first visited Italy with me, my parents treated us to this Creamy Artichokes Risotto. It was so delicious that Rob remembers it to this day, and yesterday he asked me to cook it for him! I must confess that the copyright for this recipe belongs to my dad Mario – who masters very well the art of making a scrumptious creamy risotto.
This recipe is made with simple ingredients, then when combined together are creating a velvety dish that YOU will be proud to share with YOUR loved ones! Just be patient, and the result will surprise you.
WHY YOU WILL LOVE THIS RECIPE
– It is one of the delicacies of Italian cooking.
– This recipe is vegetarian, gluten-free and great for YOUR spring meal.
– It requires some organization, but the result is delectable and risotto is one of the best comfort food!
– You can use the same steps and change the vegetable as your preference so that you will always have a new dish.
– It is an elegant meal to prepare for your family, for a date night, or if you host friends for dinner.
CREAMY ARTICHOKES RISOTTO INGREDIENTS
You might already have many of the ingredients for this recipe in your pantry, but I recommend particular attention to artichokes, cheese and rice.
Artichokes: Let’s explore artichokes a little! They are an extremely versatile vegetable – the most satisfying to the palate, but the hardest to clean, but you can check my tips on how to clean artichokes here.They grow primarily in the Mediterranean region. The flavor and texture of artichokes depend on the method of preparation and range from a crisp, light, and nutty flavor when raw to a delightfully tender and slightly sweet aftertaste in this risotto dish. This slight sweetness is due to the presence of cynarin, but it’s just a faint hint of sweetness. Artichokes are also high in fiber and antioxidants. They are a great source of vitamins C and K, and they have diuretic and detoxifying properties – definitely a vegetable that combines flavor with beneficial nutrients. Make sure you pick artichokes that have a green uniform color, possibly of medium size so that you will have meaty artichoke hearts. Remember also to add lemon juice to the water where you will rinse them, to avoid the artichokes to turn black.
Cheese: I recommend Parmigiano Reggiano, which at its best comes from the Parma region of central Italy. In Parma, the rearing of cows and the production process follow strictly controlled rules – This is why Parmesan cheese is very rich in nutritional properties.
Shallots and garlic: These ingredients will be the base, they add flavor without overpowering the dish.
Butter: A creamy, good quality butter will help make the risotto creamier. Stay away from spreadable butter, just use butter in blocks. Parsley: a nice topping to add some color and enhance the flavor of the artichokes.
The broth: If you have the time and patience, homemade vegetable stock is best, but if not, a vegetable stock cube will do. I usually recommend stock cubes that are organic, gluten-free, and glutamate-free. The stock is the main factor in the slow cooking process of the risotto, so it needs to be of good quality.
WHAT IS THE BEST RICE FOR RISOTTO?
Rice: The main staple among many cultures, in Italy the two most popular types of rice – Carnaroli and Arborio – are cultivated primarily in the northwest in the area between three cities: Novara, Vercelli and Pavia. Vialone Nano is another type of rice from the area of Verona in Veneto. Carnaroli is a medium-grain rice: it retains its shape best and remains al dente during the slow cooking of risotto. For this reason, Carnaroli is ideal to prepare a creamy risotto. Arborio is a short-grain that becomes chewier and breaks down more during cooking, therefore I typically do not use it unless my options are limited. Vialone Nano is short-grain rice and it absorbs a lot of liquid during cooking. I recommend it for those risotto that are cooked with wine such as Risotto all’ Amarone or Risotto al Barolo.
HOW TO MAKE A CREAMY ARTICHOKES RISOTTO
I highlighted a few simple steps for YOU to make your risotto in an easy and simple way!
1.TO MAKE THE BROTH: Start by adding 4 cups of water to a pot and bring it to a boil. Add the vegetable broth cube and stir until the cube dissolves.
2. TO SLOW COOK THE RISOTTO: In the meantime, chop the shallots, mince the garlic and gather the rice, the artichokes and the olive oil. Heat 2 tbsp of EVOO in a large skillet over medium heat, add the sliced shallots and minced garlic. Cook until the onions become translucent. Add the artichokes, let them cook a bit and then add the rice. Add a teaspoon salt. Let the rice toast slightly before adding 1 more ladle of stock broth. As the broth gets absorbed, keep adding 1 or 2 more ladles, with a wooden spoon stir occasionally (not continuously) the rice, until it is firm to the bite.
3.TO CREAM THE RISOTTO: Switch off the heat. Please note that during the creaming, the rice will still cook, making it just perfect. If you keep the heat on, the rice will overcook and instead you will have a mushy risotto. Add the unsalted butter, followed by the parmesan cheese, and 2 tbsp of broth. Mix until everything is dissolved.
4.TO PLATE YOUR RISOTTO: You can now plate your risotto, sprinkle it with crushed pepper and chopped parsley, and serve it. MANGIA!
THE ESSENTIAL RISOTTO COOKING TIPS
I inherited all my risotto tips from my dad – they really make a difference in the process. I really want to share these easy tips with you as i hope they will be helpful when you will make risotto.
Stir: Once you add the broth, don’t stir the rice too often – the broth will do its job! You just need to stir each time, just before and just after you add more broth. Each time the broth is almost completely absorbed, add two more cups. Continue patiently until your risotto is al dente, meaning it is chewy but remains firm to the bite. That’s why we use the term “al dente” – it’s Italian for “firm to the bite.” To prevent the risotto from overcooking and becoming mashed, turn off the heat.
The creaming: This is the final step that adds richness and creaminess to the dish. Switch off the stovetop when the tice is still al dente. Add the butter, parmesan, a little broth (1 tablespoon per 2 people). Stir a few times, until all the ingredients are dissolved and ecco fatto! The broth binds the butter and parmesan together and adds a delicious touch to the risotto.
CREAMY ARTICHOKES RISOTTO SERVING SUGGESTIONS
You can serve risotto as a main dish, with some appetizers. If you have guests, a classic Italian Antipasto Platter is a good idea, or you could make bruschetta.
You can follow with a side salad, such as a simple Green Salad or Artichoke Salad. You can serve it as a side dish with lamb, chicken, beef, or roasted shrimp.
CREAMY ARTICHOKES RISOTTO SUBSTITUTIONS AND VARIATIONS
For a dairy-free diet: you can replace the butter with a vegetable spread or lactose-free butter and the Parmesan with a vegan or lactose-free variety. For a vegan diet: you can replace the butter with a vegetable spread, the Parmesan with a vegan version.
If you want a richer and even creamier dish, you can add 2 tablespoons of mascarpone. I don’t usually use mascarpone, but for the Creamy Artichokes Risotto it adds a nice touch.
If instead, you want to add some meat, consider some Parma ham or some bacon cubes.
Do you have any leftover risotto? Lucky you! You can make Arancini balls.
WHICH WINE TO PAIR WITH ARTICHOKES RISOTTO
Given the subtle taste of the dish and hint of sweetness of the artichokes, I definitely recommend a white wine as a pairing. It will enhance the taste of the artichoke, without overpowering them.I suggest a Vermentino, from Sardinia.
This wine is characterized by a fresh and fruity taste with some saltiness that pairs really well with the richness of the Creamy Artichoke Risotto. If you prefer a more aromatic and full-bodied wine, I recommend to pair it with a Traminer from the Alto Adige area.
I hope artichokes risotto will become one of your favorite spring dish, so if you try to make this recipe, please let me know your feedback in the comments. I would love to hear from you.
Ingredients
Broth
- 1 lt water (see Notes)
- ½ point head of shrimps and shells
- 1 unit carrot
- 1 unit onion
- 3 sprig parsley
Risotto
- 2 tbsp olive oil extra virgin
- 3 shallots sliced thinly
- 1 or 2 cloves garlic minced
- 1 ½ cup rice Carnaroli
- 1½ pound shrimp with their head and shells
- 1 tsp salt
Creaming
- 3 tbsp butter
- 2 tbsp vegetable broth
- 1 pinch crushed pepper
- 2 tbsp parsley chopped
Instructions
To make the broth
- Start by adding 4 cups of water to a pot and bring it to a boil.
- Add all the ingredients and let is simmer for 30 minutes until the broth is flavorful.
To slow-cook the risotto
- 1. TO PREPARE THE SAFFRON: dissolve the saffron threads in a third cup of warm water. Once the threads are dissolved, add it to the risotto, after the first 3 laddles of broth have been absorbed.
- 2. TO SLOW COOK THE RISOTTO: In the meantime, chop the shallots, mince the garlic and gather the rice, and the olive oil. Heat 2 tbsp of EVOO in a large skillet over medium heat, add the sliced shallots and minced garlic. Cook until the onions become translucent. Add the shrimp, let them cook until the turn pink, remove them from the heat and store them aside. At this point add the rice and a teaspoon of salt.
- Let the rice toast slightly before adding 1 more ladle of stock broth. As the broth gets absorbed, keep adding 1 or 2 more ladles, with a wooden spoon stir occasionally the ric. At this point add the saffron and let it absorb, then add 1 or 2 more laddles until the rice is firm to the teeth. It is advisable to not continue stirring the rice, the broth will do its job.
- 3.TO CREAM THE RISOTTO: Switch off the heat. Please note that during the creaming, the rice will still cook, making it just perfect. If you keep the heat on, the rice will overcook and instead you will have a mushy risotto. Add the unsalted butter, and 2 tbsp of broth. Mix until everything is dissolved.
- 4.TO PLATE YOUR RISOTTO: You can now plate your risotto, sprinkle it with crushed pepper and chopped parsley, and serve it. MANGIA!
Notes
- For the broth, I recommend using a vegetable cube that is organic, gluten-free and without any glutamate.
- During the cooking, you do not need to stir the risotto too often – just let the rice absorb the broth. It is sufficient to stir after you add the broth and right before adding more.
- The creaming is what gives the risotto its richness. Be sure to stop the heat so the risotto does not over-cook. Add the butter, the cheese, the mascarpone and 2 tablespoon of broth.
Nutrition
