Risotto ai Carciofi con Piselli Artichoke risotto with peas

2011/12/23 - Written by Maria Loggia
Risotto ai Carciofi con Piselli Artichoke risotto with peas

Preparation time: 30 min   Cooking time: 45 min   Servings: 6 servings

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Ingredients:

• 3 large artichokes
• 1 lemon, halved
• 10-12 sprigs Italian parsley leaves only
• 2 medium-size garlic cloves, peeled
• 1/4 cup extra-virgin olive oil
• salt and freshly ground pepper
• 3 cups Italian rice, preferably Italian, such as Arborio, Vialone Nano, or Carnaroli
• about 7 to 8 cups chicken broth, preferably homemade, completely defatted

For the peas
• 3 oz. Pancetta or prosciutto, whole
• 10 sprigs Italian parsley leaves only
• 1/4 cup extra-virgin olive oil
• 2 cups fresh shelled peas or frozen “petit pois”
• salt and freshly ground pepper
• about 1 cup chicken broth, preferably homemade, completely defatted

To finish the dish
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup fresh mozzarella, diced
• 2 tbsp unsalted butter
• salt and freshly ground pepper To serve
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Freshly ground black pepper

To serve
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Freshly ground black pepper

Instructions:

For the filling:
Clean the artichokes (see tips for better artichokes). Remove one artichoke at a time from the acidulated water. The easiest way to remove the choke is to cut the artichoke into quarters lengthwise. Proceed by drawing the tip of a knife’s blade across just below the choke to draw it out. Then cut each quarter into thin wedges and return the cleaned artichoke to the acidulated water until needed.

Proceed in the same manner with the remaining artichokes.

Finely chop parsley and garlic together on a board. In a large skillet heat the oil over medium heat. When the oil is warm add the chopped ingredients and sauté for 1 minute. Drain the artichokes and add them to the skillet, sauté for 2 minutes, stirring with a wooden spoon.

Add 1 cup of broth, cover and cook for about 12 to 15 minutes or until the artichokes are very soft, adding more broth as required. Season with salt and pepper.

Meanwhile, prepare the peas. Cut the pancetta or prosciutto into tiny pieces and coarsely chop the parsley. In a medium size skillet heat the oil over medium heat. When the oil is warm add the pancetta and parsley and sauté for 1 minute.  Add the peas , mix very well and season with salt and pepper.  Add 1/2 cup of broth and keep cooking adding more broth as needed, until peas are almost cooked- approx. 10 minutes. Let peas rest until needed.

Prepare the Risotto:
Heat the remaining broth in a medium-size saucepan and keep warm over low heat. When the artichokes are very soft and almost dissolved into a thick sauce, add the rice and sauté for 2 minutes, constantly mixing with a wooden spoon.

Start adding the hot broth 1/2 cup at a time. Continue stirring and adding more broth as the liquid is absorbed by the rice.

Five minutes prior to the end of the cooking time add the peas and all their juices to the risotto.

Continue cooking until the rice is tender but still firm to the bite, approx. 17 to 20 minutes total.

Remove from heat, add the parmigiano, mozzarella and butter and stir until the butter and cheese are melted. Cover and let stand for 2 minutes. Taste for seasoning. Transfer to warmed shallow dishes and serve immediately.

Sprinkle freshly ground pepper and extra parmigiano cheese, if desired.

Tips:

Submit your family Recipes to Panoram Italia. The best ones might even get published in our Magazine: info@panoramitalia.com

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