Easy Artichoke Risotto Recipe
This is a dish to cozy up to during artichoke season--we especially like to serve this when entertaining at home because everybody is impressed by a home made risotto. It's healthy yet hearty and a drizzle of MANNI's herbaceous Per Mio Figlio organic, extra virgin olive oil brings out the nuttiness of the artichokes and Parmesan cheese for a deliciously umami dish that will soon be part of your repertoire.
-5 ½ cups of chicken broth (or more if needed)
-1 cup of chopped onion
-8 baby artichokes, trimmed and halved
-1 ½ cups of arborio rice
-½ bottle of white wine
-½ cup of grated Parmesan cheese
- MANNI Per Mio Figlio, organic extra virgin olive oil
-1 tablespoon of butter
Simmer broth in a saucepan. Remove from heat and cover to keep warm.
Sauté onion with olive oil until soft and golden, for about 5 minutes. Pat artichokes dry and add to pot. Add some salt and pepper. Stir often for 8 minutes until they begin to brown. Then, add rice and stir for 2 minutes. Add wine and stir until absorbed. Add 1 ½ cups of warm broth and stir often until absorbed. Add another ½ cupful at a time, waiting for each to be properly absorbed before adding the next. Stir until rice becomes tender and creamy. Once you get this texture and consistency, remove from heat.
Add in some parmesan cheese and a tablespoon of butter. Season with salt and pepper.
Transfer to individual serving bowls and drizzle with MANNI Per Mio Figlio organic, extra virgin olive oil and serve. We suggest putting out extra Parmesan cheese and Per Mio Figlio for guests to indulge themselves.
As always...mangia bene, ride spesso, ama molto (eat well, laugh often, and love much)!