Today I want to share another of my risotto recipes. As you know, I like risotto probably more than pasta and I make it often. Actually, as it can be made so quickly, I often make it for lunch when I am home alone. Yes, you read that right! Unlike what many people think, risotto is a very easy dish to make and it’s ready in under 20 minutes. Besides, it’s a great way to eat a full meal: carbs, cheese, vegetables (an/or meat or fish). And it is such a comforting dish! If you use a non-stick pot, you don’t even need to constantly stir it… Today’s risotto uses 2 of my favourite ingredients: artichoke and Taleggio, which go really well together. This is a very creamy risotto as you can see from the pictures and it is sinful! Try it and let me know what you think of this combination of flavours! Buon appetito!
Artichoke and Taleggio Risotto
Not available Artichoke and Taleggio Risotto - delicious, hearty and oh so creamy!
Ingredients
- 320 gms – 11.3 oz. rice Arborio, Carnaroli or Vialone nano
- ½ onion finely chopped
- 120 gms – 4.25 oz. Taleggio
- 2 artichokes thinly sliced
- 2 tbsp extra virgin olive oil
- 50 ml – 1.7 oz. white wine
- 1 lt – 33.8 oz. chicken or vegetable stock
- 4 tbsp Parmigiano Reggiano finely grated
- 30 gms – 2 tbsp butter
- Salt and pepper to taste
Instructions
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Start by putting the stock in a pot and heat it on the fire. The stock has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the stock to it.
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Put the finely chopped onion and the 2 tbsp of extra virgin olive oil in a pot and let it cook on a slow fire, until the onion becomes soft and transparent.
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Add the sliced artichokes, stir and cook it for 2 minutes.
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Add the rice, mix well and let it cook for 1 or 2 minutes, until it becomes translucent.
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Now pour in the white wine and let the alcohol burn off by cooking on a high flame.
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Then add enough stock to cover the rice and turn the fire to medium-low. Keep cooking, occasionally stirring the rice and adding hot stock little by little, until the rice is cooked. It is going to take approximately 18 to 20 minutes depending on the rice you are using.
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When the rice is ready, put the fire off and add the butter, grated Parmigiano Reggiano and Taleggio to it. Season to taste and mix very well, until the rice becomes creamy.
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Make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky. You can do that by adding 1 or 2 extra tbsp of hot stock if needed.
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Serve immediately.
Recipe Notes
Do not wash the rice when you make risotto. You need all that starch to make it creamy!
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