About this recipe:Fresh artichokes and leeks are the perfect flavour combination for a spring time risotto. When cleaning the artichokes do not throw away the stalks, they are perfect for adding more depth of flavour to this risotto. I also fry artichoke leaves until they are golden and crispy. They add a delicious bite to this vegetarian dish.
3 fresh globe artichokes with stalks
1 leek, sliced into rounds
6 tablespoons extra virgin olive oil
salt and pepper, as needed
350g risotto rice (Arborio or Carnaroli)
1L vegetable stock
120ml white wine
240ml extra virgin olive oil
1 tablespoon plain flour
2-3 pinches herbal salt, or as needed
50ml double or single cream
freshly grated Parmesan cheese, about 2 tablespoons or more to taste
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Method Prep:15min › Cook:20min › Ready in:35min
To prepare the artichokes: Pull off the bottom 2 or 3 rows of outer leaves and slice them thinly. You will fry these later for garnishing. Peel or slice off the lower part of the stalks and discard the tough peel; slice the clean stalks into rounds.
Heat up the vegetable stock in a pot. Keep warm on low heat.
Heat 6 tablespoons olive oil in a large saucepan over medium-low heat; add leeks and artichoke stalk rounds and cook for a few minutes. Season with salt and pepper. Stir in the rice; allow to toast for a few minutes until absorbs most of the oil in the pan. Turn up the heat, pour in the wine and simmer till the alcohol had evaporated and the wine is mostly absorbed by the rice. Reduce heat to medium and begin to add the stock, a ladle at a time, stirring after each addition and adding the next one only when the first one is fully absorbed. The rice will take about 18 to 20 minutes to fully cook.
In the meantime, heat 240ml of olive oil in a deep-sided pan. Dust the artichoke slices in flour and fry in hot oil until golden brown. Remove with a slotted spoon and drain on kitchen paper. Season with herbal salt and black pepper.
Add half of the fried artichokes to the risotto towards the end of cooking time.
Remove risotto from heat; stir in cream and grated Parmesan. Let stand for a few minutes.
Divide risotto evenly onto 4 plates, topping with remaining fried artichokes on top.
If you cannot find herbal salt, add a mix of dried rosemary, thyme, parsley and sage (about a pinch of each) and season to taste with more salt.