Risotto con Carciofi

Risotto with Artichokes

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

Violetti, the small artichokes with thorny points, are in season from December to early February, and are perfect for this risotto.


  • 8 small globe artichokes, prepared and trimmed
  • 2 garlic cloves, peeled and finely chopped
  • 3 tablespoons


Cut the artichokes in half and slice as thinly as possible. Fry gently with the garlic in 1 tablespoon of the olive oil for 5 minutes, stirring continually, then add 120 ml (4 fl oz) water, salt and pepper, and simmer until the water has evaporated.

Heat the Chicken Stock and check for seasoning.

Melt 75g (3 oz) of the butter in the remaining oil in a large heavy-bottomed saucep