Tuscan artichoke risotto is a creamy and flavorful first course, perfect for enjoying the scents and flavors of spring. Artichokes, a typical ingredient of the Tuscan region, combine with rice to create a balanced and irresistible dish. It combines the delicacy of rice with the bold taste of artichokes, enriched by the salty flavor of prosciutto crudo and the aroma of parsley. The grated Grana cheese adds a touch of creaminess, and the lemon gives a fresh and tangy note. A dish that can be enjoyed all year round, but becomes even more special during the spring season.
Clean the artichokes by removing the tips and the rather tough outer leaves, then slice them, remove the choke, and soak them in a bowl filled with water acidulated with lemon juice
Place the butter, half of the chopped parsley, and the chopped prosciutto crudo in a saucepan
Sauté everything over moderate heat for a few minutes, then add the drained artichokes
Add a little hot broth and cook for 10 minutes, stirring occasionally
Then add the rice, let it absorb the flavors briefly, then continue cooking for 15 minutes, occasionally adding broth
Finally, adjust the salt and pepper, add the remaining chopped parsley and grated cheese, stir carefully, and serve
Pot
Pan
Wooden spoon
Grater
Store the artichoke risotto in the refrigerator for up to 2 days
Artichoke risotto is a typical dish of Tuscan cuisine
Italia, Toscana
| Energy (kcal) | 58.76 |
| Carbohydrates (g) | 4.39 |
| of which Sugars (g) | 0.74 |
| Fat (g) | 2.98 |
| of which Saturates (g) | 1.62 |
| Protein (g) | 2.9 |
| Fiber (g) | 1.85 |
| Sale (g) | 0.28 |
