Artichoke risotto - serves 4

Michele Blasi

Michele Blasi

10th July 2015

Artichoke risotto - serves 4

Artichoke risotto


  • 6 large artichokes (hard leaves
  • removed) diced
  • 400g Carnaroli risotto rice
  • 1 small onion finely chopped
  • 50g parmesan
  • 100g unsalted butter
  • 6 tblsp olive oil
  • 150ml white wine
  • Stock
  • 1.5 kg Organic chicken bones
  • 1 med carrot
  • 1 med onion
  • 2 stems celery
  • 1 small leek
  • 2 ltr water
  • Pecorino Sauce
  • 30g diced shallots
  • 100g unsalted butter
  • 100ml milk
  • 200g pecorino grated



1. Wash chicken bones and place in saucepan, bring to boil

let boil for 2 minutes, skim off scum, add vegetables and

let simmer for 50 mins

2. Filter the stock, and keep it simmering on low heat


1. In saucepan, sautee the artichokes gently in olive oil until soft.

Set aside

2. In a large saucepan, sautee onion with olive oil until soft

3. Add rice, keep stirring until translucent.

4. Add white wine and keep stirring until wine is absorbed

From now on, add one ladle of stock at a time, whilst keeping stirring

and letting it absorb, until rice is cooked and slightly firm (al dente)

This takes approx 14 mins

5. When risotto has reached this stage, make sure it is not too

dry or soupy but soft in consistency. Add butter and parmesan

Mantecatura - this is the process of emulsifying butter and parmesan

and beating it into the risotto

6. Turn the heat off and stir vigourously so that the butter

and parmesan makes the risotto creamy and shiny

Serve on four plates with remaining artichokes (warmed up)

NB Risotto is tricky to prepare. Beware!

Don't add too much stock at one time

Don't forget to stir constantly, or it sticks to the pan in no time

Pecorino Sauce

1. Sweat shallot in butter until soft

2. Add milk. Bring to boil. Add pecorino

3. Let simmer, keep stirring until creamy