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: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 18
- Carbohydrates: 65
- Fiber: 8
- Protein: 12
- Cholesterol: 70