Risotto with Artichokes à La Barigoule
This elegant dish combines a classic Italian risotto with artichokes cooked à la barigoule, a Provençal method that gently braises artichokes with aromatics, white wine and herbs. The result is a risotto that is creamy and fluid, enriched by the earthy sweetness of artichokes and finished with Parmesan and butter for depth and balance. Refined yet comforting, it bridges Italian and Southern French culinary traditions.
- 1h35
- NOT TOO TRICKY
- 20 PORTIONS
- MILK
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 420 kcal Calories
- 11 g Protein
- 46 g Carbohydrates
- 20 g Fat
- 4 g Fibre
- 3 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Onion, small | 1 cup | 250 g | Diced |
| Garlic | 1 tsp | 5 ml | Chopped |
| Chicken stock | 6+ cups | 1.5+ l | Heated |
| Olive oil | 1 oz | 30 g | |
| Arborio rice (or other short grain rice) | 2 cups | 500 g | |
| Salt | To taste | ||
| White wine | 1/2 cup | 125 ml | |
| Parmesan cheese | 1/4 cup | 62.5 g | Grated |
| Butter | 2+ tbsp | 30+ ml | Room temperature |
Method
- In a heavy-bottomed, saucepan, heat the olive oil and cook the onion over medium heat until it is translucent but not brown about 5 minutes. Add the garlic and cook to aroma. Stir in the rice and a pinch of salt. Make sure that the rice is lightly coated with oil and cook over low heat for about 3 minutes, stirring often until it has turned slightly translucent. Keep stirring, turn up the heat, and pour in the white wine. The pot will boil violently and the wine will almost completely evaporate. Slowly add just enough hot stock to cover the rice, stir well and reduce to a medium heat.
- Keep the rice at a gentle simmer. Add enough stock to just come up to the level of the rice. Cook over medium low heat, stirring gently until the rice has absorbed all the liquid and the bottom of the pot is almost dry. Slowly add more stock, a ladle or two at a time, to keep the pot simmering at a level just above the rice. Stir until the rice absorbs all the liquid then continue the above process. After approximately 15-20 minutes, the rice kernels will be nearly cooked but still slightly crunchy in the middle.
- Stir in the cheese and butter, continue to cook for 3 to 5 minutes. Taste for texture. If the rice is not quite cooked and threatens to become sticky, add a little more broth.
- Ingredient variations: For Asparagus and Artichoke Risotto: During the last 5 minutes of cooking, stir in 1 ½ cups blanched asparagus cut in 2.5cm (1 inch) pieces, and 1 cup poached artichoke hearts cut in 1.2cm (½ inch) pieces or wedges.
- Pro Tip: The finished risotto should be creamy and almost pourable, neither dry nor soupy. The rice should be somewhat chewy and firm, neither crunchy nor so cooked that the kernels have split. If overcooked it will be sticky and will not develop proper consistency if cooked too rapidly or over too high heat.
