Recipe Overview
This risotto brings together the sweetness of baby artichokes, the richness of Parmigiano Reggiano, and the classic creamy texture of properly cooked Carnaroli rice. The result is a dish that feels both rustic and polished — ideal for a spring menu, a vegetarian tasting course, or an elegant Italian dinner.
Ingredients
Base recipe = 2 servings.
- 2 baby artichokes
- 480 ml extra-virgin olive oil for gentle poaching
- 200 g Carnaroli rice
- 960 ml hot vegetable stock
- 1 shallot, finely chopped
- 45 g Parmigiano Reggiano, finely grated
- Parmigiano shavings, as needed for finishing
- Sea salt, to taste
- Freshly ground black pepper, to taste
Preparation
- Trim and clean the baby artichokes. Place them in a small casserole and fully submerge them in olive oil. Weigh them down with a small plate, cover, and poach gently over low heat for 45 to 60 minutes until tender. Let them cool in the oil.
- Warm 1 to 2 tablespoons of the artichoke oil in a wide pan. Sweat the shallot until translucent, then add the rice and toast for 1 to 2 minutes.
- Add the hot vegetable stock one ladle at a time, stirring often and maintaining a gentle simmer. Continue cooking for 16 to 18 minutes until the risotto is creamy and the rice is al dente.
- Season to taste. Remove from the heat and stir in the grated Parmigiano together with a spoonful of the poaching oil to mantecare the risotto.
- Halve the artichokes and grill them cut-side down on a hot griddle until lightly caramelized. Spoon the risotto onto warm plates, top with the artichokes, and finish with Parmigiano shavings.
History & Tradition
Risotto is one of northern Italy’s great culinary traditions, especially associated with Lombardy and Piedmont, where rice cultivation shaped regional cooking. Artichokes, meanwhile, are prized throughout central Italy in springtime. This dish brings those traditions together with a Tuscan sensibility: fewer distractions, pure ingredients, and respect for texture and season.
Chef Notes
- Carnaroli rice is ideal here because it holds its shape while delivering a creamy finish.
- Do not rush the stock addition — steady stirring builds the natural starch texture of the risotto.
- The grilled finish on the artichokes adds a gentle smoky contrast to the creamy cheese base.
Nutrition (per serving, estimate)
| Calories | ~430 kcal |
| Protein | ~9 g |
| Carbohydrates | ~45 g |
| Fat | ~22 g |
| Fiber | ~4 g |