Artichoke Risotto

Name: Artichoke Risotto
Ingredients: extra-virgin olive oil; 1 shallot peeled and minced; 1 1/2 cups artichoke hearts; 1 3/4 cups arborio rice; 2 1/2 ounces dry white wine; 4 1/4 cups vegetable stock; salt; 3 1/4 tablespoons ricotta cheese; Parmesan cheese grated

9 ingredients

6 steps

Ingredients

extra-virgin olive oil
1 shallot peeled and minced
1 1/2 cups artichoke hearts
1 3/4 cups arborio rice
2 1/2 ounces dry white wine
4 1/4 cups vegetable stock
salt
3 1/4 tablespoons ricotta cheese
Parmesan cheese grated

Directions

1

In a skillet, heat 2 tablespoons of oil at medium heat.
2

Add the shallot and artichoke and cook until translucent and soft, about 3 minutes.
3

Add the rice and toast for a few minutes.
4

Add the wine and bring to a simmer. Allow the wine to evaporate completely.
5

Add the stock and cook for about 16 to 18 minutes, stirring frequently with a wooden spoon.
6

Turn off the heat, season with a pinch of salt and stir in the cheeses. Mix well and serve.