Description
Creamy risotto made with fresh spring onions and crispy-fried baby artichokes. A simple yet elegant weeknight meal.
Ingredients
Units
Scale
- 1 cups (237 ml) Carnaroli rice
- 4 cups (946 ml) stock
- 0.5 cups (118 ml) dry white wine
- 1 tbsp (15 ml) butter and olive oil
- 1 lbs (454 g) baby artichokes
- 1 bunch spring onions
- 1 cups (237 ml) grated Parmersan
- 2 tbsp (30 ml) Italian parsley
Instructions
- Clean the artichokes and deep fry them.
- For the Risotto:
- Sweat the onions and artichokes in butter and olive oil until soft.
- Add the rice and cook until translucent.
- Add 1/2 cup of wine.
- Continue making the risotto, adding stock gradually and stirring frequently, ensuring each addition is absorbed before adding more.
- When the risotto is almost done, turn off the heat and stir in the cheese.
- If needed, add a little more stock to loosen the risotto.
- Serve the risotto in bowls, garnished with finely minced parsley and the fried artichoke hearts.
Notes
- For optimal texture, use Carnaroli rice; other varieties may result in a different consistency.
- To save time, prepare the artichoke fritters ahead of time and reheat gently before serving.
- Substitute dry vermouth or even chicken broth for the white wine if preferred, adjusting seasoning as needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Risotto
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 40