Risotto with artichokes, Tuscan-style is a creamy and flavorful first course, perfect for enjoying the scents and flavors of spring. Artichokes, a typical ingredient of the Tuscan region, are combined with rice to create a balanced and irresistible dish. It combines the delicacy of rice with the bold flavor of artichokes, enriched by the salty taste of raw ham and the aroma of parsley. Grated Grana cheese adds a touch of creaminess and lemon gives a fresh, tangy note. A dish that can be enjoyed all year round, but becomes even more special during the spring season.
Clean the artichokes by removing the tips and the rather tough outer leaves, then cut them into slices, remove the choke and place them in a bowl full of water acidulated with lemon juice
Put the butter, half of the chopped parsley, and the raw ham, also chopped, in a saucepan
Brown everything over moderate heat for a few minutes, then add the drained artichokes
Add a little hot broth and cook for 10 minutes, stirring from time to time
Then add the rice, let it season briefly, then continue cooking for 15 minutes, moistening it from time to time with the broth
Finally, season with salt and pepper, add the rest of the chopped parsley and the grated cheese, stir carefully, and serve
Pot
Pan
Wooden Spoon
Grater
Store the artichoke risotto in the refrigerator for a maximum of 2 days
Risotto with artichokes is a typical dish of Tuscan cuisine
Italia, Toscana
| Energy (kcal) | 158.97 |
| Carbohydrates (g) | 22.7 |
| of which Sugars (g) | 1.34 |
| Fat (g) | 4.92 |
| of which Saturates (g) | 2.73 |
| Protein (g) | 5.69 |
| Fiber (g) | 3.28 |
| Sale (g) | 0.34 |
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