Pasta Risotto & You

By Nancy Caivano


Risotto Di Carciofi

Risotto with Artichokes
Serves 6


2 tbsp olive oil
1 onion, chopped
5 garlic cloves, chopped (or 1 tbsp jar garlic)
2 cups arborio rice
1/2 cup white wine
Reserved liquid from braised artichokes
   plus enough chicken    (or vegetable) stock to equal
   4 cups, brought to a simmer
1 cup—recipe Braised Artichokes 1 tbsp butter
1/2 cup Pecorino Romano cheese (or Parmesan)
2 tbsp thyme, finely chopped
2 tbsp parsley, finely chopped


Heat 2-tbsp olive oil in a large stockpot over medium-high heat. Add onion and garlic and sauté until translucent but no color. Add rice and cook another 3 minutes, being careful not to brown rice. Add wine, stirring constantly until absorbed. Add stock 1/2 cup at a time, stirring constantly until each addition is almost absorbed before adding the next.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add the artichokes to risotto.

When last addition of stock is absorbed, remove from heat and stir in butter, Romano, thyme and parsley. Season with salt and pepper and serve immediately.

Note: a nice presentation would be to top rice in serving platter with sprigs of time, and some extra artichokes, simply sautéed and scattered on top of rice.

You could also add some sautéed or even leftover chicken to this to make it a more substantial dish.


Braised Artichokes

2 lb artichokes (baby artichokes if you can
   find them) peeled and cut,
   to leave hearts, with choke removed.
1 entire garlic head, separated into cloves
1 large (or 2 small) onion, quartered
2 cups white wine
1 bunch fresh parsley
6 fresh thyme sprigs

Combine all ingredients in a large stockpot. Bring to a boil. Reduce heat to low and simmer for 1/2 hour.

Strain. Remove artichokes and slice thinly. Use reserved liquid in risotto.

The remaining liquid can be used as a soup base, or you can also make a fantastic artichoke broth by straining and removing herbs. purée artichokes, onion, garlic and broth. Add salt and pepper to taste.


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This page created January 1999