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• EMILIA ROMAGNA - Risotto with artichokes

EMILIA ROMAGNA - Risotto with artichokes

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Servings: 4

Prep & Cook Time: 35 minutes

Ingredients

• 11 oz Carnaroli rice
• 4 Viaggio artichokes
• 1 clove garlic, peeled and sliced
• 1 small bunch parsley, finely chopped
• ½ cup white wine
• 6 cups vegetable broth, kept warm
• 3 tablespoons Viaggio Extra Virgin Olive Oil
• 2 oz butter (divided)
• Salt and black pepper, to taste
• Optional: Grated Parmesan cheese, for serving

Instructions

1. Clean and cut the Viaggio artichokes into small wedges. Set aside.
2. Finely chop the garlic and parsley together. In a large pan, heat 2 tablespoons of Viaggio Extra Virgin Olive Oil and sauté the garlic-parsley mixture over medium heat until fragrant.
3. Add the sliced artichokes to the pan. Season with a pinch of salt and cook for a couple of minutes. Pour in the white wine and let it evaporate over medium heat. Remove from heat and set aside.
4. In a separate saucepan, melt 1 tablespoon of butter with 1 tablespoon of Viaggio Extra Virgin Olive Oil. Add the Carnaroli rice and toast it over medium heat until lightly golden.
5. Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly. Let each addition absorb before adding the next.
6. Halfway through the cooking process (about 8–10 minutes in), add the sautéed artichokes to the risotto. Continue cooking, adding broth as needed, until the rice is al dente and creamy (about 18–20 minutes total).
7. Turn off the heat and stir in the remaining butter to add creaminess. Adjust salt and pepper to taste.
8. Plate the risotto and finish with freshly ground black pepper and a sprinkle of grated Parmesan cheese, if desired.

ENJOY!