Making the perfect Artichoke Risotto: Risotto Coi Carciofi should only take approximately 50 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Artichoke Risotto: Risotto Coi Carciofi recipe can feed your family for 10 to 12 servings.
There are many different ways to make this Artichoke Risotto: Risotto Coi Carciofi recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Artichoke Risotto: Risotto Coi Carciofi recipe.
Artichoke Risotto: Risotto Coi Carciofi Popular Ingredients
- 1 quart chicken stock
- 10 baby artichokes
- 1 lemon, juiced
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon virgin olive oil
- 1 pound arborio rice
- 1/2 cup dry white wine
- 1/4 cup grated Sicilian pecorino
- 2 tablespoon fresh minced Italian parsley
- 1 sprig thyme, leaves removed
- 1 teaspoon salt
- 1/4 teaspoon pepper
Steps for making Artichoke Risotto: Risotto Coi Carciofi
- Bring the chicken stock to a boil over high heat.
- Clean the artichokes, leaving the tender inner leaves attached to the hearts, and halved. Rub with 1/2 lemon.
- Cook artichokes until tender, about 10 minutes.
- In a saute pan over low heat, saute onions and garlic together in olive oil. Add rice and toast to harden the outer starch. Add wine and slowly add chicken stock, only adding as much as will evaporate in 1 minute, until rice is cooked and creamy.
- When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. Just before serving, mix in the artichokes, cheese, chopped parsley, thyme leaves, and salt and pepper, to taste.
Popular Categories for this Recipe
- European Recipes
- Italian
- Risotto Recipes
- Rice Recipes
- Grain Recipes
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Lemon – The lemon (Citrus limon) is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.The tree’s ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.
- Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
- Main Dish
- Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Artichoke Risotto: Risotto Coi Carciofi recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
