Risotto con Carciofi e Acciughe (artichoke and anchovy)

  • Difficulty: intermediate
  • Preparation Time: 30m
  • Serves: 4

The flavour of the artichokes is enriched by the flavour of the anchovies to give more depth of taste to your risotto


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320 g Vialone Nano

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700 ml vegetable broth

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200 g artichokes (2 whole)

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1 clove garlic

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20 g onion

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1/2 glass dry white wine

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3 anchovy fillets

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40 g extra virgin olive oil

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lemon juice

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salt and pepper


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    Clean the artichokes by removing the tough outer leaves, and cutting them into julienne strips. Let them then soak in water and lemon juice to prevent them from turning black.

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    Heat 20 g of oil in a pan, add the onion and sauté until translucent. Then add the garlic and heat until fragrant. Add the artichokes and then salt and pepper to taste. Add the wine and simmer.

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    In a saucepan, toast the rice with 20 g of oil. Pour in all the hot broth, gently stir, then cover the pan with a lid adjusting the heat to low.

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    When the rice is fully cooked, add the artichokes and anchovies, then turn off the heat and stir in a little oil. Serve garnished with artichoke leaves.

Gabriele Ferron
Recipe By
Gabriele Ferron
25 Recipes
Gabriele Ferron is a fourth-generation rice miller. He is recognized around the world as the authority on Italian rice and risotto. In 1975, Gabriele Ferron recognised that mass production of inferior rice posed a serio...

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