Risotto ai carciofi, or artichoke risotto in English, is one of the many variations of the classic Italian risotto recipes. It’s a seasonal variation of risotto that’s very popular as soon as artichokes are in season.
It is popular throughout Italy, but risotti (plural of risotto) are known to have originated in northern Italy.
Artichoke risotto is creamy and bursting with flavor, with slices of artichoke throughout. It can be served as a first course or as a simple meal, accompanied by a nice chilled white wine if you want to indulge in an alcoholic drink.
Contrary to popular belief, it does not contain any cream or milk. The creaminess comes from the slow release of the rice starch, butter, and parmesan.
Ingredients
Here are the ingredients you’ll need for this Italian artichoke risotto:
- Artichokes – Fresh artichokes are best, but you can also use frozen artichoke hearts with good results. Avoid canned artichoke hearts, since those tend to come in a brine solution that would affect the flavor of the dish.
- Risotto rice – Carnaroli or Arborio if possible. If you can’t either of these, just make sure it’s a round-grain rice. Avoid using sushi rice, since it has a lower starch content and will impact the final dish. Also avoid whole grain, long grain rice and parboiled rice.
- White onion – Or a yellow onion.
- Garlic cloves – Use fresh garlic cloves for the best taste. Avoid garlic powder.
- White wine – Use a semi-dry or dry white wine. Any chardonnay would work well for this recipe. Avoid sweet wines as the final dish could become too sweet.
- Vegetable stock – Or water.
- Fresh chives or parsley – Optional, but I like to include it as a garnish for a pop of green and freshness.
- Salt – To enhance the overall flavor.
- Black pepper – To season the risotto. Use freshly cracked black pepper for the best taste.
- Olive oil – To sauté the artichokes. If possible, don’t use any other type of oil. You can also garnish the final dish with a drizzle of olive oil (optional).
- Butter – Makes the risotto creamy; use good quality butter.
- Grated parmesan cheese – Use Parmigiano Reggiano or Grana Padano if possible.
Recipe Tips
- It’s important to remove all of the hard parts of the artichokes.
- For the best taste, make this recipe when artichokes are in season.
- Risotto should have a creamy consistency, with the rice being cooked until al dente. To achieve this, add the hot vegetable stock (always hot, a contrast in temperature could affect the rice) slowly and never all at once. This way you can ensure you add the right amount of liquid.
- You don’t have to stir the rice constantly to make it creamy, but stirring occasionally will help release the rice starch and increase the creaminess.
- The “mantecatura” step is the crucial final step to ensure maximum creaminess, and it’s always done by adding butter and Parmigiano.
How to Make Artichoke Risotto – Step by Step Instructions
Start by preparing the artichokes. Peel the outer leaves, discarding only the dark green ones. Stop when you find the leaves that are a paler shade of green.
Then cut the tips of the artichokes to remove the remaining hard parts and trim the stem, leaving some at the base. Peel the rest of the stem.
Now, cut the artichokes in half and use the tip of a knife to remove the “hairs”.
Slice the artichokes thinly.
Then prepare the rest of the vegetables you will need: Peel and finely dice the onion. Peel and mince the garlic cloves. Wash and chop the fresh chives or parsley (if using for garnish).
Also, heat the vegetable stock (or water) in a saucepan over low heat so it’s warm when needed.
In a pan, heat the olive oil and sauté the artichoke slices with a bit of salt over medium heat, stirring regularly, until they begin to brown and soften. Remove and set aside.
Then, add the onion and garlic to the pan and cook until golden and fragrant. Stir regularly.
Next, add the rice to the pan, stirring well to coat each grain, and cook for about 1 minute. Then add the white wine, stir well, and cook over medium-low heat for about 3 minutes to allow some of the alcohol to evaporate.
Add about 1 1/2 cups of the hot vegetable stock to the pan and mix well. Cook over medium-low heat for a few minutes, stirring occasionally with a wooden spoon. Then return the cooked artichokes to the pan.
Continue adding vegetable stock gradually (about 1/2 cup each time), stirring occasionally, until the rice is fully cooked.
When the rice is al dente, remove the pan from the heat and add the butter and Parmigiano Reggiano, which makes the risotto buttery and creamy. Also season with salt and black pepper to taste. Mix well until fully combined.
Serve the artichoke risotto with additional grated Parmigiano, chopped chives or parsley, and a drizzle of olive oil (optional). Enjoy!
Storage Tips
For the best taste, eat the Risotto ai carciofi hot right after being made. Leftovers tend to clump together when stored.
However, if you have leftovers, you can store them in a sealed container in the fridge. Eat them within 2 days for the best taste.
When ready to reheat, add a little vegetable stock or water and butter to break up some of the lumps and reheat in a pan.
Related Recipes
Here are some other classic Italian recipes that you should try next!
- Italian Vegetable Soup (Minestrone di verdure)
- Eggplant Parmigiana (coming soon!)
- Spaghetti alle vongole (Spaghetti with Clams)
Artichoke Risotto (Risotto ai carciofi)
Ingredients
- 4 artichokes
- 1/2 white onion
- 2 garlic cloves
- fresh chives or parsley, for garnish
- 4 cups vegetable stock or water, approximately
- 2 teaspoons olive oil
- 1 cup risotto rice, carnaroli or arborio if possible
- 1 cup white wine, preferably dry or semi-dry
- 3 tablespoons butter
- 1/2 cup Parmigiano Reggiano, grated; plus more for serving
- 1/2 teaspoon salt, divided; or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
Prepare The Artichokes
- Peel the outer leaves, discarding only the dark green leaves. Stop when you find the leaves that are a lighter shade of green.4 artichokes
- Cut the tips of the artichokes to remove the remaining hard parts and trim the stem, leaving some at the base. Peel the rest of the stem.
- Cut the artichokes in half and use the tip of a knife to remove the “hairs”. Slice the artichokes thinly.
Prepare The Other Ingredients
- Peel and chop the onion.1/2 white onion
- Peel and mince the garlic cloves.2 garlic cloves
- Wash and chop the fresh chives or parsley.fresh chives or parsley
- Heat the vegetable stock (or water) in a saucepan over low heat so it’s warm when needed.4 cups vegetable stock or water
Cook
- In a frying pan, heat the olive oil and sauté the artichoke slices with a bit of salt over medium heat, stirring regularly, until they begin to brown and become tender. Remove and set aside.2 teaspoons olive oil
- Add the onion and garlic to the pan and cook until golden and fragrant. Stir regularly.
- Add the rice to the pan, stirring well to coat each grain, and cook for about 1 minute.1 cup risotto rice
- Add the white wine, stir well, and cook for 3 minutes over medium-low heat to allow some of the alcohol to evaporate.1 cup white wine
- Add about 1 1/2 cups of the hot vegetable stock to the pan and mix well. Cook over medium-low heat for a few minutes, stirring occasionally with a wooden spatula.
- Return the cooked artichokes to the pan and continue adding vegetable stock gradually (about 1/2 cup each time), stirring ocasionally, until the rice is fully cooked.
- When the rice is al dente, remove then pan from heat and add the butter and Parmigiano Reggiano, which makes the risotto buttery and creamy. Season with salt and black pepper to taste. Mix well until fully combined.1/2 teaspoon black pepper, 3 tablespoons butter, 1/2 cup Parmigiano Reggiano
- Serve with additional grated Parmigiano, chopped chives or parsley, and a drizzle of olive oil (optional).
Notes
- Fresh artichokes are best, but you can also use frozen artichoke hearts with good results. Avoid canned artichoke hearts, as they tend to come in a brine solution that would impact the flavor of the dish.
- If you can’t find Carnaroli or Arborio rice, choose a round-grain rice. Avoid using sushi rice, which has a lower starch content and will impact the final dish. Also avoid whole grain, long grain rice and parboiled rice.
- Use a semi-dry or dry white wine. Any Chardonnay would work well for this recipe. Avoid using sweet wines.
- If possible, use Parmigiano Reggiano or Grana Padano
- It’s important to remove all the hard parts of the artichokes.
- The risotto should have a creamy consistency, with the rice being cooked until al dente. To achieve this, add the hot vegetable stock (always hot, a contrast in temperature could affect the rice) slowly and never all at once. This way you can make sure you add the right amount of liquid.
- You don’t have to stir the rice constantly to make it creamy, but stirring occasionally will help release the rice starch and increase the creaminess.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
