Artichoke risotto

This recipe is apparently from Sicily. It’s unusual because it uses water instead of stock. If you can’t find salted anchovies,  use 6 fillets in oil instead.

Serves 4

artichoke risotto

artichoke risotto

  • 280g  risotto rice – pref Vialone nano
  • 4 young  artichokes — Prepared and sliced
  • 2 onions, chopped
  • 2 cloves  garlic, chopped
  • 3 salted anchovies, soaked and filleted
  • 30g  pecorino (pref Sicilian peppered), grated
  • a lemon
  1. Soak the artichokes in water to which you’ve added the juice of the lemon
  2. Fry the onions and garlic in a little olive oil for a few minutes until
    they begin to soften
  3. Add the anchovies and the drained artichokes and cook for a further couple
    of minutes
  4. Add the rice and cook until it starts to turn transparent.
  5. Proceed in the usual way for risotto but using boiling water instead of
    stock. You will need just over a litre of water.
  6. When the rice is cooked, remove from the heat and add the cheese.
  7. Let it rest for a couple of minutes before serving.
artichoke risotto finished dish

artichoke risotto finished dish