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Risotto with Artichokes and Potatoes

17/11/2023

Risotto with artichokes and potatoes is a creamy and tasty dish, where the sweetness of the potatoes marries well with the slightly bitter flavor of the artichokes, all bound by the starch of the rice. Here’s how to make this delicious risotto.

Ingredients

  • 320 g of risotto rice (such as Arborio, Carnaroli, or Vialone Nano)
  • 4 artichokes
  • 2 medium potatoes
  • 1 small white onion
  • Vegetable broth as needed (about 1.5 liters)
  • 1 clove of garlic
  • 50 ml of dry white wine
  • Extra virgin olive oil as needed
  • 30 g of butter
  • 40 g of grated Parmesan cheese
  • Salt and pepper as needed
  • Chopped parsley (optional)

Preparation

  1. Clean the artichokes by removing the outer harder leaves, the tips, and the inner choke. Cut the artichokes into thin wedges and keep them in lemon water to prevent them from blackening.
  2. Peel the potatoes and cut them into small cubes.
  3. Prepare the vegetable broth and keep it warm on the stove.
  4. Finely chop the onion and sauté it in a large pan with a drizzle of oil and the clove of garlic. When the onion is translucent, add the drained artichokes and sauté for a few minutes.
  5. Add the potatoes and cook for another 2-3 minutes.
  6. Lightly toast the rice in the pan with the vegetables, then deglaze with the white wine. Let the alcohol evaporate.
  7. Start adding the hot broth, a ladle at a time, stirring often and waiting for the liquid to be absorbed by the rice before adding the next ladleful.
  8. Continue cooking for about 15-18 minutes until the rice is al dente and the consistency of the risotto is creamy.
  9. Remove the garlic clove, then cream the risotto off the heat with butter and grated Parmesan, mixing well to blend.
  10. Adjust the seasoning with salt and pepper and, if you like, add some chopped parsley.
  11. Let the risotto rest for a minute with the lid on before serving.

Serve the risotto with artichokes and potatoes warm, possibly accompanied by a good glass of fresh white wine that enhances its flavors.

Fun Fact

Risotto is a typical preparation of Northern Italian cuisine, especially in Lombardy and Piedmont, where rice cultivation is widespread. Creaming, which involves the final addition of butter and Parmesan, is fundamental to give the risotto its characteristic creaminess.

Risotto with artichokes and potatoes