Name: Risotto coi Carciofi (Risotto with Artichokes)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: 2 tablespoons extra virgin olive oil; ½ cup water; Salt; 5 cups Homemade Meat Broth, or 1 bouillon cube dissolved in 5 cups water, or ¾ cup canned meat broth diluted with 4¼ cups water; 1½ cups Italian Arborio rice; Black pepper in a grinder; 4 tablespoons butter; ⅓ cup freshly grated parmigiano-reggiano (Parmesan); ¼ cup chopped onion; 4 large artichokes, cleaned as described, cut into 1-inch wedges then sliced very thin; ½ cup chopped parsley; 2 teaspoons garlic chopped very fine

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Visitors exploring Venice’s small, good restaurants discover not only the remarkably tasty seafood of the Adriatic but a variety of extraordinary vegetables: miniature nutty salad greens, ravishingly fresh zucchini, green beans, peas. The best are grown on the farms of the surrounding islands under the savory ventilation of the briny sea air, picked in their infancy and landed in the market the same day. Perhaps the most remarkable of this produce are the tiny first artichokes called cas