Ingredients: Sp F V B Gf Ef
(for 4 people)
- 2 medium artichokes
- 10 oz. of rice (Arborio or Carnaroli)
- 1 clove of garlic
- 1 Tbsp. of chopped parsley
- 2 quarts of boiling water
- 2 Tbsp. of butter
- 3 Tbsp. of EVOO
- 1 organic bouillon cube
- ½ yellow onion, chopped
- 4 Tbsp. of grated Parmesan cheese
Wash the artichokes and discard the outer hard leaves.
Slice about 3/4 inch to an inch off the tip of the artichoke.
Cut the hard part of the stem, leaving up to an inch on the artichoke.
Cut the artichokes in half, from the bottom to the top, and remove the hairy core.
Slice each half into four sections.
Put 2 quarts of water to boil.
Peel the onion and chop it finely. Wash the parsley, pat it dry and chop it. Peel the garlic, cut in half and remove its green core.
Sauté the onion and the garlic with 2 Tbsp. of Evoo and 1 Tbsp. of butter, on medium heat, until slightly golden. Raise the heat, add the bouillon cube and let it melt – always stirring – then add the artichokes, the parsley, one cup of hot water and cook until tender, about 15 to 20 minutes.
When the artichokes are ready, puree them with a food mill. Return the puree to the cooking pan, add 1 Tbsp. of Evoo, let evaporate any residual liquid, add the rice and let it toast on high heat – always stirring – for a couple of minutes, until the grains look translucent. This passage is very important because the rice must absorb the fat so that it doesn’t take in too much liquid while cooking and the grains remain separated.
Add 1 cup of the hot water, stir the rice, and lower the heat to medium-low. When the risotto starts to look too dry, add some hot water, one ladle at a time, stirring often.
Grate the Parmesan cheese and set aside.
It usually takes between 12 and 15 minutes for the rice to cook. Taste it after 10 minutes and, when it feels almost done, adjust for salt if needed, add half a ladle of water, stir well, remove from heat and let it sit – covered – for a couple of minutes. Uncover, add the rest of the butter and the Parmesan cheese, stir and serve immediately as it tends to thicken very quickly.
