Artichoke Lemon Risotto

artichoke lemon risotto

Main Dish, Side Dish | February 20, 2017 | By

Do you want to know the one ingredient for the creamiest risotto ever? I just discovered it and I’m happy to share it with you. First off, creamy risotto is one of my favorite dishes and if it’s on the menu, it’s a pretty safe bet I’ll order it. I don’t care what it’s served with or what kind of risotto it is. I love making it at home, too like this Artichoke Lemon Risotto or Tomato Basil Risotto.  This flavor of risotto is ramped up with bits of crispy prosciutto ~ the perfect briny topping for this creamy dish. But wait ~ that secret ingredient. . .

Do you want to know the 1 ingredient for the creamiest risotto ever? Artichoke Lemon Risotto has it + tips for EASY, PERFECT risotto every time.

Risotto is on my Top 5 List of easy dishes we should all know how to make. One day I’ll publish that list, but until then I want you to know that making risotto takes less time than what those-in-the-know would have you believe and time happens to be the most-used excuse for not making risotto at home. 

Any

night

of the week.

I could literally eat Artichoke Lemon Risotto or really any risotto every day. I don’t make it as often as I’d like because (a) my husband won’t eat it and (b) I’d lose all self-control and eat the whole darn pan of it myself.

MYTH BUSTERS:

Do you want to know the 1 ingredient for the creamiest risotto ever? Artichoke Lemon Risotto has it + tips for EASY, PERFECT risotto every time.

Can we bust a couple of myths right here and now? One ‘myth’ I’ve known for a while and the other I stumbled on just because I was smack in the middle of a really good book and couldn’t wouldn’t take the time to stir the risotto. 

  1. You don’t have to heat the stock in a separate saucepan to get creamy, perfect-every-time risotto. Start with room temperature stock right from the pantry and skip the washing the stock extra pot afterward.
  2. You do not have to stir risotto like a mad woman to achieve creamy results. Whooooah. Wait a minute. . .

They’re both tried and true. I read the first one online somewhere and almost couldn’t believe it myself. Because I can’t stand a sink full of dishes, this was one that practically begged to be tested. Okay, now the stirring part. I stirred the first cup full of stock I added. Yep. Stirred just like the afore-mentioned mad woman. But then I got lazy and so engrossed in a really good thriller book I was reading that gasp ~ I took a gamble, rolled the dice, bought that lotto ticket and yes, I dumped the entire contents of the box of stock into the risotto. All. At. Once. The result? Creamy. Dreamy Risotto.

Do you want to know the 1 ingredient for the creamiest risotto ever? Artichoke Lemon Risotto has it + tips for EASY, PERFECT risotto every time.

And the secret ingredient ~ that practically magical ingredient that takes your risotto to creaminess heaven? Brie cheese. Use the ‘secret ingredient’ in this Artichoke Lemon Risotto or any other kind of risotto for the same creamy results.

Ingredients:

  • 4 tablespoons of butter, divided
  • 1 tablespoon of olive oil
  • 1 1/2 ounces of prosciutto, rough chopped (or more if you like)
  • 1 small onion, finely chopped
  • 1 garlic clove, grated
  • 1 ¼ cups of Arborio rice
  • ½ cup of dry white wine (Pinot Grigio or Sauvignon are great)
  • 1 – 32 ounce box of room temperature chicken stock
  • 14 ounce can of artichokes, drained and chopped
  • Zest from one lemon
  • Juice from 1/4 to 1/2 of one lemon (to taste)
  • 4 ounces of brie cheese, rind removed and cut in cubes
  • ⅔ cup of grated parmesan cheese
  • ¼  cup of flat leaf parsley + additional for garnish (optional)

Instructions:

Start with a large, deep skillet or pot so the rice can spread out. This part is important ~ a saucepan with high sides won’t allow the rice to spread out and could result in undercooked risotto. Over medium heat in a dry skillet add the  chopped prosciutto and cook for several minutes, turning it until it’s crisp them remove it from the skillet.

Do you want to know the 1 ingredient for the creamiest risotto ever? Artichoke Lemon Risotto has it + tips for EASY, PERFECT risotto every time.

In the same skillet or pot add 2 tablespoons of butter and 1 tablespoon of olive oil then add the onions and garlic and cook until the onions have softened but not browned.

Fold in the rice, reduce the heat to medium-low and lightly toast 2-3 minutes then deglaze the pan with the wine and cook for 3-4 minutes.

Add about 1 cup of stock bringing the rice to a low boil, stirring often until most of the liquid is absorbed. Note: you’ll be using the whole box of stock, so there’s no need to measure it. After the first cup of liquid is absorbed, pour the remaining stock into the pot and cook over low heat, stirring occasionally allowing the rice to absorb much of the liquid and until it’s tender.

Do you want to know the 1 ingredient for the creamiest risotto ever? Artichoke Lemon Risotto has it + tips for EASY, PERFECT risotto every time.

When the rice is tender, add the chopped artichoke hearts, lemon juice (beginning with 1/4 lemon and more to taste) and zest and the last 2 tablespoons of butter, combining over low heat. Next slice the rind off of the brie and cut it into cubes (about the size of a sugar cube). Fold in the brie, parmesan cheese and parsley, then season with salt and pepper according to your taste. Top with crispy prosciutto.

Bon appetit!

Artichoke Lemon Risotto
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Ingredients
  1. 4 tablespoons of butter, divided
  2. 1 tablespoon of olive oil
  3. 1 1/2 ounces of prosciutto, rough chopped (or more if you like)
  4. 1 small onion, finely chopped
  5. 1 garlic clove, grated
  6. 1 ¼ cups of Arborio rice
  7. ½ cup of dry white wine (Pinot Grigio or Sauvignon are great)
  8. 1 – 32 ounce box of room temperature chicken stock
  9. 14 ounce can of artichokes, drained and chopped
  10. Zest from one lemon
  11. Juice from 1/4 to 1/2 of one lemon (to taste)
  12. 4 ounces of brie cheese, rind removed and cut in cubes
  13. ⅔ cup of grated parmesan cheese
  14. ¼  cup of flat leaf parsley + additional for garnish (optional)
Instructions
  1. Start with a large, deep skillet or pot so the rice can spread out.
  2. Over medium heat in a dry skillet/pot add the chopped prosciutto and cook for several minutes, turning it until it’s crisp them remove it from the skillet.
  3. In the same skillet/pot add 2 tablespoons of butter and 1 tablespoon of olive oil then add the onions and garlic and cook until the onions have softened but not browned.
  4. Fold in the rice, reduce the heat to medium-low and lightly toast 2-3 minutes then deglaze the pan with the wine and cook for 3-4 minutes.
  5. Add about 1 cup of stock bringing the rice to a low boil, stirring often until most of the liquid is absorbed.
  6. After the first cup of liquid is absorbed, pour the remaining stock into the pot and cook over low heat, stirring occasionally allowing the rice to absorb much of the liquid and until it’s tender.
  7. When the rice is tender, add the chopped artichoke hearts, lemon juice (beginning with 1/4 lemon and more to taste) and zest and the last 2 tablespoons of butter, combining over low heat. Next slice the rind off of the brie and cut it into cubes (about the size of a sugar cube). Fold in the brie, parmesan cheese and parsley, then season with salt and pepper according to your taste. Top with crispy prosciutto.
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Do you want to know the 1 ingredient for the creamiest risotto ever? Artichoke Lemon Risotto has it + tips for EASY, PERFECT risotto every time.

Comments

  1. Leave a Reply

    Mary
    February 21, 2017

    Hey, Bernie! After reading this post, I have decided that you are going to make some people pretty happy! I am one of those people! What a great recipe to make risotto easy-peasy! Love it. Pinned. Thanks, my friend.

    • Leave a Reply

      Bernie
      February 21, 2017

      Hey there friend! We’ve gotta take care of ourselves, right? You go girl ~ enjoy the risotto and the day! 🙂

  2. Leave a Reply

    Albert Trotter
    March 10, 2017

    i have tried this last night and the taste was so yumm…but my rice remained a bit under cooked…what could be th reason???even i cooked it to a low flame

    • Leave a Reply

      Bernie
      March 10, 2017

      Hi Albert – first off – I always appreciate reading that someone has tried one of my recipes, so thank you! I’m really glad you liked the taste, but undercooked risotto is definitely not good. It sounds like it may have needed a few more minutes cooking time to get it to the tender texture we’re looking for. There are a few variables, but one thing I always do is give any dish a taste before eating/serving while it’s still in the pot, then adjust the salt and pepper and make sure it’s done like I want it to be.

      If your risotto needed more time and you didn’t have extra stock, a little water added could have allowed you to continue cooking a few minutes to the desired tenderness.

      I’m assuming you used Arborio rice ~ that’s the only kind I use for risotto.

      The pan is also a factor — a wide/flat pan is best because it gives the rice space to cook (it won’t cook as well in a deeper saucepan).

      Another variable is the heat source. My daughter’s stove cooks so fast it’s almost like magic 🙂 . Mine is slower, even though the appliances are about the same age (one is gas, one electric – not sure if that makes a difference).

      I hope you’ll give it another whirl ~ this is really one of my favorite dishes and I hope this answers your questions but if have any more, please let me know! 🙂

      Again, thank you for trying the recipe and letting me know of the issue you had. ~ Bernie

  3. Leave a Reply

    Albert Trotter
    March 11, 2017

    i guess pan selection was the mistake in my case.. nxt time i will take the wide space pan..thanks for sorting out my issue

    • Leave a Reply

      Bernie
      March 11, 2017

      I’m happy to help resolve it, Albert. I’m sorry my instructions weren’t clearer, but thank you for your help ~ I’m going to update the post to reflect the pan and hopefully this won’t happen for anyone else. Thanks again for following along and making the recipe ~ enjoy the day. ~ Bernie

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