- Preparation time
- Cooking time
- 1 cup 1 cup freshly grated Parmesan Cheese
- 1 medium 1 medium finely chopped Onion
- 18 oz 480 gr or Arborio Carnaroli rice
- 50 fl oz. 1.5 litres hot Vegetable stock
- 6 artichokes 6 artichokes Artichokes
- 2.17 90 gr cubed Bacon
- 0.7 oz 20 gr Unsalted butter
- 1 glass 1 glass White Wine
- 6 tablespoon 6 tablespoons Extra Virgin Olive Oil
- Salt and Pepper to taste
- 1 clove 1 clove Garlic
- 1 tablespoon 1 tablespoon freshly chopped Parsley
Clean and cut the artichokes in small pieces and lightly sauté in a wide pan with 2 tablespoons of extra virgin olive oil, salt and garlic. Cook for 10-15 minutes. If the artichokes seam to become too dry add a glass of white wine. Scoop up a ladle of artichokes from the saucepan and keep apart for decorating.
In a separate non stick pan heat 4 tablespoons of oil over medium heat, add the onion, the pancetta cubes and the rice till it becomes translucent and well coated with oil. Add a ladleful of hot vegetable stock and stir. As soon as the rice absorbes the stock , add some more, little by little, and keep stirring at medium heat. When the rice is almost tender, after about 10 minutes, add the artichokes and stir occasionally. Season to taste with salt and pepper.
The rice will cook in 15-18 minutes (look at the indications on the pack).
Once the artichoke rice is cooked, to have a smooth, oozy and creamy artichoke risotto, remove it from the heat, add the butter and the parmesan cheese. Stir it energycally for a minute. Just before serving your artichoke risotto, add some fresh parsley, finely chopped.
You can present this artichoke risotto using a shaping ring. Put the ring in center of the dinner plate and fill 2/3 of it with rice. Than use the remaining artichokes to fill the ring. Thake the ring off and cut some fresh parsley and sprinkle over the risotto as you like.
Artichokes color turns easly into a dark brown. To prevent the darkening of the artichokes, and preserve their green color until the end of cooking, after cleaning them, let them rest in in a big bowl filled of water and lemons.
Wine: Artichokes are full of minerals and have a dinsict irony aftertaste. They can be combined to red or white wines with a low acidity level. I suggest a white wine from my region: the Arneis Blangè delle langhe, I love it for its vivid pear aftertaste and because it has a structure that makes it go well with meat too.