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Creamy Artichoke Risotto Recipe (Risotto ai Carciofi)

Creamy Artichoke Risotto

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1.5 cups Arborio rice Carnaroli rice can also be used.
  • 14 oz Artichoke hearts Canned or thawed from frozen, roughly chopped.
  • 0.5 cup Parmesan cheese Freshly grated.
  • 2 tbsp Fresh chives Finely chopped.
  • 4 cups Vegetable broth Kept warm on the stove.
  • 0.5 cup Dry white wine Pinot Grigio or Sauvignon Blanc.
  • 3 tbsp Unsalted butter Divided use.
  • 1 tbsp Olive oil Extra virgin.
  • 1 small Yellow onion Finely diced.
  • 2 cloves Garlic Minced.

Instructions
 

  • Heat the vegetable broth in a saucepan over low heat and keep it warm.
  • In a large heavy-bottomed pan, melt 1 tablespoon of butter with the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3 to 4 minutes.
  • Stir in the minced garlic and chopped artichoke hearts, cooking for another 2 minutes until fragrant.
  • Add the Arborio rice, stirring constantly for 1 to 2 minutes until the edges of the rice grains become slightly translucent.
  • Pour in the dry white wine and stir continuously until the liquid is completely absorbed by the rice.
  • Begin adding the warm vegetable broth one ladle at a time, stirring frequently.
  • Remove the pan from the heat. Stir in the remaining 2 tablespoons of butter, grated Parmesan cheese, and fresh chives.
  • Season with salt and freshly ground black pepper to taste. Let the risotto rest for 2 minutes before serving hot.