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Creamy Artichoke Risotto | Italian Classic
(0)
35 min
Quick
Gurkerl Küche
Cremiges italienisches Risotto mit zarten Artischockenherzen, frischem Thymian, Bio-Zitrone und feinem Parmesan – perfekt ausbalanciert und herrlich aromatisch.
Ingredients
Preparation method
Preparation
Peel and very finely dice the shallots and garlic cloves. Drain the artichoke hearts and halve or quarter them depending on size. Wash the organic lemon under hot water, rub dry, finely grate a little lemon zest, and squeeze 1–2 tbsp of juice. Pick the fresh thyme leaves. Heat the vegetable stock in a small saucepan and keep warm.
Preparing the risotto
Heat 1 tbsp olive oil and half of the butter (20 g) in a wide pot. Sauté the diced shallots and garlic over medium heat for about 2 to 3 minutes until translucent, without letting them brown.
Add the risotto rice and sauté while stirring constantly for about 2 minutes, until all the rice grains are shiny and translucent around the edges.
Chef's tip
For particularly intense flavors, a few artichoke hearts can be briefly seared in a pan with a little olive oil until golden brown and placed on top of the risotto as a crispy garnish just before serving.
Hot vegetable stock is essential for the perfect risotto – adding cold liquid interrupts the cooking process of the rice grains.
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