Artichoke Risotto
I’ve met a lot of people who are so intimidated by the process it takes to extract the luscious heart from a large thistle that they never go any further with the artichoke than steaming it and melting some butter. There’s nothing wrong with that approach—it’s good eating, for sure—but it does keep you from enjoying a host of dishes that allow this regal vegetable to play a more suave, starring role. The single most common mistake people make when they prep an artichoke is to use a dull knife. Not only home cooks make that mistake, either. I’ve seen professionals prep artichokes so they look like they went through the dryer. Take a steel to your knife and follow the directions carefully, and prepping the hearts should be a breeze, giving you the star ingredient for a lovely spring risotto. This risotto takes a bit more liquid than some others in the book because the artichokes absorb some as they cook. Make sure the butter you add to finish the dish is cold, so it incorporates and adds richness and body.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Fill a medium bowl with cool water. Cut the lemon in half. Squeeze the juice into the bowl, then add the halves. This acidulated water will keep your artichokes from turning brown before cooking.
Step 2
To prepare the artichokes, first peel the fibrous outer covering from the stems, trimming only the very bottom and leaving as much stem intact as possible. (See step-by-step photos on pages 16 and 17.) Cut off the top of each artichoke with a very sharp chef’s knife. Next, pull off all the tough outer leaves. Use kitchen shears to snip off the tops of the tender inner leaves. Quarter the artichoke and remove the choke from each quarter. Slice about 1/4 inch thick. Place the artichokes in the acidulated water and reserve.
Step 3
Heat the stock in a saucepan and keep warm on the stove.
Step 4
Heat 2 tablespoons of the butter in a large sauté pan over medium heat. Add the onion and sauté until soft but not colored, 2 to 3 minutes. Add the rice and stir to coat. Add the wine and cook, stirring, until the wine is absorbed by the rice.
Step 5
Add 1 cup of the stock. Cook, stirring occasionally, until the stock is absorbed, 5 to 6 minutes. Add the sliced artichokes and stir to incorporate. Add another cup of stock, stirring, until absorbed. Add the remaining 1/2 cup stock. When finished, the rice should be toothsome but not crunchy. If necessary, continue to add liquid to achieve the desired consistency. When that liquid has been absorbed, add the cheese and stir gently. Finally, add the remaining 2 tablespoons chilled butter and gently fold the butter in until the risotto is shiny and creamy. Season with salt to taste.
Step 6
Divide among 4 plates. Drizzle with olive oil and serve.
