First courses

Artichokes Risotto


  • 300g Arborio or Carnaroli rice
  • 2 fresh artichokes
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 cup dry white wine
  • Approximately 1 liter of vegetable broth
  • Extra virgin olive oil
  • Crema di Carciofi
  • Salt and pepper to taste
  • Grated Parmigiano Reggiano cheese (optional)


  1. Prepare the artichokes:
    • Clean the artichokes, removing the toughest outer leaves and trimming the spiky tips.
    • Slice the artichokes thinly and place them in a bowl with water and lemon juice to prevent oxidation.
  2. Prepare the risotto:
    • In a pot, heat a bit of extra virgin olive oil and sauté the finely chopped onion and garlic until golden.
    • Add the diced artichokes and cook for a few minutes until they become soft.
    • Add the rice and lightly toast it until it becomes translucent.
    • Deglaze with the dry white wine and allow the alcohol to evaporate.
    • Start adding the hot vegetable broth, one ladle at a time, stirring constantly and waiting for it to be absorbed before adding the next. Continue until the rice is almost cooked (about 18-20 minutes).
    • Add the ready-made artichoke sauce and mix well. Taste the risotto and season with salt and pepper to your liking.
    • If desired, you can add grated Parmigiano Reggiano cheese to make the risotto even creamier.
  3. Serve the hot artichoke risotto, garnishing it with a few slices of raw artichoke.

Using a ready-made artichoke sauce will enhance the flavor of the risotto while still providing a delicious culinary experience. Enjoy!


One thought on “Artichokes Risotto

  1. Carlo says:

    Ottimo prodotto e ottima ricetta! Complimenti!

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