Here is a recipe with good genuine Italian flavour from Patrick Laine, Chef at La Trattoria - Sporting Monte-Carlo.
- 6 spiny or purple artichokes (or 8 artichokes without the stem)
- White onion
- 40 g butter
- 300 g Carnaroli rice
- 30 g Parmesan cheese
- White wine
- Chicken stock
- Wine vinegar
- Olive oil
Turn the spiny or purple artichokes, cut them into 4 pieces, remove the choke, and soak the artichokes in lemon water.
Cut the peeled stems into small cubes (or thinly slice 2 artichokes if there are no stems)
Sauté the finely chopped onions in 20 g of butter and add the artichoke stems (or 2 thinly sliced artichokes if there are no stems). Two minutes later, add the Carnaroli rice and cook for 1 minute. Deglaze with a dash of white wine, let it reduce then fill to the rim with boiling chicken stock and cook on low heat. Keep adding the stock as it is absorbed by the rice.
There should be 3 times as much stock as there is rice (9 dl in this case).
Sauté the artichoke quarters in olive oil till they are golden brown (about 8 minutes on all sides).
You’ll need 18 to 20 minutes cooking time to make the risotto. Once the rice is cooked, remove from heat and add 20 g of butter and the Parmesan cheese. Stir vigorously with a wooden spatula. Add a few drops of wine vinegar to brighten the dish. Adjust the seasoning.
Plate the risotto, flattening it with the back of a spoon. Add the golden brown artichokes.