Italian Risotto with artichokes without broth, grandmother’s recipe for a creamy risotto without butter. It may seem strange, but when my grandmother used to cook risotto she almost always used boiling water instead of cubes or broth, she often substituted extra virgin olive oil with butter and in spite of this she prepared some amazing risotto. Her dishes always followed seasonality and when it was artichoke season these were never missing on the table, so he prepared artichoke omelettes, pasta with artichokes, prepared meat dishes with artichokes and a creamy artichoke risotto as simple as good, without broth and butter.
I know, it will seem strange that with all these “without” a dish can be good, but I ask you to trust and you will see that my granny’s creamy artichoke risotto was really delicious! Let’s go to the kitchen, I’ll tell you the recipe, but first I remind you that if you want to stay updated on my recipes you can you can follow my fanpage, and my Instagram profile.
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Ingredients to make Risotto with artichokes hearts
Tools
Steps
How to make risotto with artichokes hearts
Let’s start by finding out how to clean artichoke hearts:
Fill a large bowl with water at room temperature and add some white vinegar or lemon juice, the acidity will prevent the artichokes from blackening. Similarly, if you don’t have gloves, pour some on your hands and massage them, you will see that if you repeat this step often, your skin will remain light and without any dark spots. Rinse the artichokes under running water, choose the tender ones, those that still have the shape of a closed bud. Remove the outer leaves, cut the stem and peel. Then cut the top of the flower and cut only the heart.
Divide the hearts in half and remove the hair.
As you proceed, collect the hearts in the bowl containing the acidulated water, then slice them thinly.
Peel, rinse and chop the onion, let it wilt over medium heat for about 7 minutes, add the hearts of artichokes drained, salted and wait for them to brown and soften, it will take about 10 minutes.
Set aside a half and blend it with a little water to get a cream.
Add the rice to the rest of the artichokes and toast a couple of minutes over high heat and stirring constantly.
Bring the risotto to cook by adding boiling water little by little and whenever the previous one has been absorbed, season with salt.
When the rice is al dente, add the artichoke cream, stir, turn off and add the grated cheese.
Stir and serve immediately, the risotto is ready to be enjoyed.
I advise you to prepare only the amount of rice you intend to consume, if it were left over you can keep it in the fridge and consume it within 24 hours, perhaps preparing a rice pie with advanced risotto or a stuffed sheet with advanced risotto.
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Varied doses for servings