Tuscan-style artichoke risotto is a creamy and flavorful first course, perfect for enjoying the scents and tastes of spring. Artichokes, a typical ingredient of the Tuscan region, combine with the rice to create a balanced and irresistible dish. It brings together the delicacy of the rice with the pronounced flavor of the artichokes, enriched by the salty taste of the cured ham and the fragrance of parsley. Grated Grana cheese adds a touch of creaminess and lemon gives a fresh, 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 tougher outer leaves, then slice them, remove the choke and soak them in a bowl full of water acidified with lemon juice.
Place the butter, half of the chopped parsley and the chopped cured ham in a saucepan.
Sauté everything over moderate heat for a few minutes, then add the drained artichokes.
Add a little hot stock and cook for 10 minutes, stirring from time to time.
Then add the rice and briefly let it absorb the flavors, then continue cooking for 15 minutes, occasionally adding stock.
Finally season with salt and pepper, add the remaining chopped parsley and the grated cheese, stir well and serve.
Pot
Frying 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
Italy, Toscana
| Energy (kcal) | 158.97 |
| Carbohydrates (g) | 22.7 |
| of which Sugars (g) | 1.34 |
| Fat (g) | 4.92 |
| of which Saturates (g) | 2.73 |
| Protein (g) | 5.69 |
| Fiber (g) | 3.28 |
| Sale (g) | 0.34 |
