Risotto with two artichokes is a creamy Italian rice dish made with globe artichokes, Jerusalem artichokes (sunchokes) and Parmesan, ready in about 45 minutes. It feeds 4 and works as a meatless main or a rich side.
Why This Recipe Works
The recipe uses two different vegetables with the same name. Globe artichokes give a green, slightly bitter flavor. Jerusalem artichokes are tubers and taste sweet and nutty, so the two balance each other.
Cook the onion gently in olive oil and butter, without letting it brown. Soft, pale onion adds sweetness and keeps the risotto light in color.
Stir the rice in the fat before any stock goes in, until every grain is coated. That helps the grains cook evenly and release their starch slowly. Add the Parmesan and the last of the butter away from the heat, so the cheese melts in smoothly and the risotto stays glossy.
Risotto with Two Artichokes Ingredients
- 4 small globe artichokes (2 ounces each, trimmed weight), or the hearts from 4 large fresh globe artichokes
- 2 1/2 cups chicken or vegetable stock, or 1 bouillon cube dissolved in water
- 1 small onion, finely chopped
- 4 tablespoons extra virgin olive oil
- 4 ounces (1/2 cup) unsalted butter, divided
- 11 1/2 ounces Jerusalem artichokes (sunchokes), peeled and thinly sliced
- 12 ounces risotto rice (carnaroli, vialone nano or arborio)
- 2 ounces freshly grated Parmesan
- 2 teaspoons finely chopped flat-leaf parsley
- Salt and freshly ground black pepper
How To Make Risotto with Two Artichokes
Prepare the artichokes and stock
- Slice the globe artichokes: Halve the small globe artichokes (or the artichoke hearts), then cut the halves into thin slices. Thin slices cook through fast.
- Heat the stock: Bring the stock to a boil in a saucepan and keep it hot. Hot stock keeps the rice cooking at an even pace when you add it.
Cook the vegetables
- Soften the onion: Melt 2 1/2 ounces of the butter with the oil in a second pan. Cook the onion over low heat until soft and still pale.
- Brown the artichokes: Stir in the globe and Jerusalem artichokes. Cook over moderate heat until lightly browned, because the browning adds a nutty flavor.
- Braise briefly: Splash in a little stock and let the vegetables braise for 2 minutes, so they start to soften before the rice goes in.
Cook the rice and finish
- Coat the rice: Tip in the rice and stir it through the vegetables until every grain is shiny with fat. This keeps the grains separate and helps them cook evenly.
- Add the stock: Pour in the hot stock a ladleful at a time, stirring often and letting each addition soak in before the next. Stop when the rice is tender but still firm in the center. If the stock runs out first, finish with hot water.
- Finish and serve: Pull the pan off the burner. Stir in the Parmesan, the rest of the butter and the parsley until the rice turns glossy. Taste, adjust with salt and pepper, and serve right away.
Recipe Tips
- Keep the stock hot: Cold stock stops the rice from cooking and makes the risotto gummy. Keep the pan of stock at a gentle simmer next to the rice.
- Slice the vegetables thin: Thin slices of globe and Jerusalem artichoke soften in the few minutes they have before the rice goes in. Thick pieces stay hard.
- Taste the rice: Start tasting after about 15 minutes of adding stock. Risotto is ready when the grain is tender outside with a slight firmness in the center.
- Season at the end: Parmesan and stock both bring salt. Taste the finished risotto before you add any more.
What To Serve With Risotto with Two Artichokes
Serve the risotto in warm shallow bowls, with a little extra Parmesan and a few parsley leaves on top. A simple green salad with lemon dressing goes well next to it, or serve it as the first course before roast chicken.
How To Store
- Fridge: Cool leftovers quickly and keep them in a covered container for up to 3 days.
- Reheat: Warm the risotto in a pan with a splash of stock or water, stirring until hot all the way through. It thickens in the fridge, so the extra liquid loosens it again.
- Freezer: Rice dishes with cooked vegetables are best eaten fresh or from the fridge. If you freeze it, use it within 2 months and thaw it in the fridge first.
FAQs
Are Jerusalem artichokes real artichokes?
No. Jerusalem artichokes, also called sunchokes, are the knobby roots of a sunflower plant. They taste sweet and nutty, which is why they pair so well with the green flavor of globe artichokes.
Can I use frozen or jarred artichoke hearts?
Yes, in a pinch. Thaw frozen hearts or drain jarred ones well and pat them dry. Jarred hearts in brine taste sharper, so go easy on the salt.
Is this risotto vegetarian?
It is when you use vegetable stock or a vegetable bouillon cube. Parmesan is made with animal rennet, so strict vegetarians should look for a vegetarian hard cheese instead.
Why is my risotto sticky instead of creamy?
Usually the rice cooked too long, or the stock went in too fast or too cold. Add hot stock a little at a time, stir often, and take the pan off the heat while the grains still have a slight bite.
Nutrition
Estimated per serving (1 of 4), worked out from the ingredients.
- Calories: about 780 kcal
- Total Fat: 38g
- Total Carbohydrate: 88g
- Dietary Fiber: 4g
- Protein: 18g
Risotto with Two Artichokes
4
servings15
minutes30
minutes45
minutesCreamy risotto with sliced globe artichokes and Jerusalem artichokes, finished with butter, Parmesan and parsley. A meatless Italian dish for 4.
Ingredients
4 small globe artichokes (2 ounces each, trimmed weight), or the hearts from 4 large fresh globe artichokes
2 1/2 cups chicken or vegetable stock, or 1 bouillon cube dissolved in water
1 small onion, finely chopped
4 tablespoons extra virgin olive oil
4 ounces (1/2 cup) unsalted butter, divided
11 1/2 ounces Jerusalem artichokes (sunchokes), peeled and thinly sliced
12 ounces risotto rice (carnaroli, vialone nano or arborio)
2 ounces freshly grated Parmesan
2 teaspoons finely chopped flat-leaf parsley
Salt and freshly ground black pepper
Directions
- Slice the globe artichokes: Halve the small globe artichokes (or the artichoke hearts), then cut the halves into thin slices. Thin slices cook through fast.
- Heat the stock: Bring the stock to a boil in a saucepan and keep it hot. Hot stock keeps the rice cooking at an even pace when you add it.
- Soften the onion: Melt 2 1/2 ounces of the butter with the oil in a second pan. Cook the onion over low heat until soft and still pale.
- Brown the artichokes: Stir in the globe and Jerusalem artichokes. Cook over moderate heat until lightly browned, because the browning adds a nutty flavor.
- Braise briefly: Splash in a little stock and let the vegetables braise for 2 minutes, so they start to soften before the rice goes in.
- Coat the rice: Tip in the rice and stir it through the vegetables until every grain is shiny with fat. This keeps the grains separate and helps them cook evenly.
- Add the stock: Pour in the hot stock a ladleful at a time, stirring often and letting each addition soak in before the next. Stop when the rice is tender but still firm in the center. If the stock runs out first, finish with hot water.
- Finish and serve: Pull the pan off the burner. Stir in the Parmesan, the rest of the butter and the parsley until the rice turns glossy. Taste, adjust with salt and pepper, and serve right away.
