Description
This artichoke risotto combines creamy Arborio rice with tender artichoke wedges, topped with crispy fried artichokes using a classic Tuscan method.
Ingredients
Units
Scale
- 160 g Arborio rice
- 6 artichokes
- 600 ml vegetable stock
- Extra Virgin olive oil
- 1 garlic clove, peeled
- 1 shallot, peeled and sliced
- Chili pepper flakes to taste
- Salt and pepper to taste
- Sprig of fresh thyme
- 1 egg
- Flour for dredging
Instructions
- Clean the artichokes by removing stems, sharp ends, and all hard leaves. Cut 4 artichokes into wedges for the risotto.
- Slice the remaining 2 artichokes into wedges for frying, following Artusi’s method. Soak all the artichoke pieces in cold water.
- For the risotto, heat a drizzle of olive oil in a pan over medium heat. Add the shallot and garlic, cooking until the shallot is soft and translucent, about 3-4 minutes.
- Add the Arborio rice to the pan, stirring to coat the grains in oil. Cook for 2 minutes until the rice is slightly translucent.
- Begin adding the vegetable stock, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and tender, about 18-20 minutes.
- In the last 5 minutes of cooking, add the artichoke wedges to the risotto and season with salt, pepper, and chili flakes to taste. Stir in fresh thyme leaves.
- For the fried artichokes, drain and dry the artichoke slices. Dredge them in flour, shaking off the excess.
- Beat the egg white until half-stiff, then combine with the yolk and a pinch of salt. Dip the floured artichokes into the egg mixture and let them sit for a few minutes.
- Heat olive oil in a skillet over medium-high heat. Fry the artichoke slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
- Serve the risotto hot, topped with the crispy fried artichokes.
Notes
For best results, use fresh artichokes and ensure they are well-dried before frying. The risotto should be stirred constantly to achieve the creamy texture. Serve immediately for the best flavor and texture. Leftover risotto can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 18
- Carbohydrates: 65
- Fiber: 8
- Protein: 12
- Cholesterol: 70