If you like risotto you will love this one!
Here in Italy it is very easy to find fresh artichokes but in other parts of the world it is not so common to find them. I know there are some very good frozen artichokes hearts you can find in stores so… don’t make excuses!
For 3 servings I have used:
– 3 artichokes
– 250 gr rice (Arborio quality)
– 1 clove of garlic
– 3 tablespoons of Extra Virgin olive oil
– 1/2 glass of warm water
– 3 tablespoons of grated Pecorino goat cheese
– 1/2 litre of vegetable stock
– 6 tablespoons of dry white wine
Cut the garlic into little pieces and put it in a pan with 1 tablespoon of e.v.o. oil. Put it on a low heat. Remove the outer leaves and the hard ends from the artichokes to obtain the hearts. Slice them very thinly and add to the garlic when the oil is warm. Put on the heat and keep stirring, after 1 minute add the wine and a pinch of salt.
Keep on stirring for a couple of minutes. Now add the half glass of warm water, put the heat to the minimum, cover with a lid and let cook for about 6/8 minutes, until the artichokes soft. Turn the heat off.
Put another saucepan with 2 tablespoons of e.v.o. oil on a high heat and when the oil is hot add the rice. Keep on stirring for a couple of minutes without stopping or it will all stick and make a mess! Now add a cup of hot vegetable stock and keep stirring. Put down the heat a bit and add the artichokes.
You will carry on adding half cup of vegetable stock everytime the liquid dries up in your saucepan. Stir continuosly.
Your risotto should be ready after 20 minutes. To be sure taste it because rice should never be undercooked. When it’s done (but not overdone!!!) turn the heat off. Add the Pecorino cheese, stir and cover with a lid. Let it rest for 2/3 minutes and serve.
If you want you can add a knob of butter together with the Pecorino cheese you can. As a matter of fact you should, but I try to keep it a bit ligher!