authentic italian

Risotto with Artichokes

Recipe courtesy of The Italian Trade Agency


1-pound Arborio Rice Risotto

2 tablespoons Rouses Organic Sicilian Olive Oil

Botticelli Frozen Artichokes (for optimal results thaw in fridge the night before)

5 cups of vegetable stock

½ cup finely grated Parmigiano Reggiano, plus extra for serving

2 tablespoons unsalted butter

½ cup dry white wine

½ cup chopped fresh basil


  1. In a large pot, heat stock and keep it at a steamy simmer
  2. Meanwhile, warm up another saucepan over medium heat without any oil/fat. Add the Arborio Rice Risotto to the saucepan and stir using a wooden spoon to coat each grain.
  3. After 1-2 minutes, when the rice turns light golden brown, turn the heat up to high and add the dry white wine. Let it reduce and turn the heat down to medium heat.
  4. Cook the rice by adding the simmering broth one ladle at a time and always waiting for the broth to be absorbed, before adding the next ladle. During this process stir very often.
  5. Meanwhile, heat the Rouses Organic Sicilian Olive Oil in a seperate large sauté pan over medium heat, add Botticelli Frozen Artichokes and cook them for 10-12 minutes, until soft.
  6. When the risotto has cooked for about 15 minutes, add the artichokes to risotto pan and continue cooking by adding the broth one ladle at a time until it’s tender yet firm (about 22 minutes in total).
  7. Remove the pan from the heat, stir in 2 tablespoons of unsalted butter and the grated Parmigiano Reggiano. Cover the pan and wait 5 minutes before serving.

Ingredients used in this recipe