Risotto with Taleggio and Artichoke Hearts

March 15, 2010
0 Ratings
  • Serves 2
Author Notes

This recipe was inspired by something I ate at Babbo sometime in the late nineties. It appears in my book, I Loved, I Lost, I Made Spaghetti where it is called "Risotto with Intricately Layered Hearts." For the purposes of this contest I am giving it a less romantic and more technical name. I was feeling a little insecure about using canned artichoke hearts, then I saw Lidia use them on TV; she said she liked the extra flavor they have. I agree. —Giulia Melucci

What You'll Need
  • 4 cups hot chicken stock
  • 2 tablespoons unsalted butter
  • 1/2 small onion, minced
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 1 cup canned artichoke hearts, chopped
  • 1/2 cup taleggio, cubed
  • salt, to taste
  • freshly ground pepper
  1. Keep the chicken stock on the stove over medium heat.
  2. In a large saute pan or Dutch oven, melt 1 tablespoon butter over medium heat and add the onion. Cook until onion is transparent, about 2 minutes, then add the rice and toast in with the butter and onion until the grains are translucent, about 2 minutes. Add the wine stirring constantly until the wine is absorbed, then begin to add the hot chicken stock a ladleful at a time, stirring until the liquid is absorbed into the rice.
  3. Continue adding the stock and stirring the risotto until it is creamy and the grains are softened but not mushy. Begin to taste the risotto after about 15 minutes to check the texture, but more likely it will take 20 - 25 minutes of stirring vigilance. If you run out of stock and the risotto needs more cooking, use water warmed in the pot with the stock.
  4. When you are happy with the texture of the rice, remove it from the heat, add the remaining tablespoon of butter, the artichoce hearts, and the Taleggio, give it one more stir, test for salt, let it sit for a minute, and serve with freshly ground pepper.
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  • EmilyNunn
  • drbabs
  • mrslarkin
  • Lizthechef
  • Giulia Melucci
    Giulia Melucci

11 Reviews

EmilyNunn March 21, 2010
I can't wait to make this. I have used both canned and frozen in risotto, but never the little jars of marinated ones because I don't like the marinade--too bell peppery or something for me. You could freeze-dry artichokes and I'd still eat them, and I am very recently in love with Taleggio. I just got back from a visit to the Meadow Creek Dairy in Galax VA, and their Grayson cheese would be perfect for this. Thanks for the recipe!
drbabs March 18, 2010
I love artichoke hearts and keep canned and frozen ones in the house at all times. Have you tried this with marinated artichoke hearts?
Giulia M. March 18, 2010
The canned ones are kind of marinated. So I think it would work fine with what you are talking about. G.
mrslarkin March 17, 2010
This sounds lovely. Will have to try the canned arties, if you and Lidia say so! BTW, loved your book. I don't think I've ever had Taleggio - what's it like?
Giulia M. March 17, 2010
It's soft, creamy, powerful, and rich. Buon appetitio!
Lizthechef March 15, 2010
It worked nicely from your book - think I can do this again. You know, I have tried some goof quality frozen a'hearts that worked well for me...
Giulia M. March 15, 2010
I keep meaning to try the frozen ones.
Giulia M. March 15, 2010
I would throw in whatever wine I had sitting around. I wouldn't shy away form a sweet one.
NakedBeet March 15, 2010
Oh, sorry. . . I meant to drink?
NakedBeet March 15, 2010
What a great Spring dish! I think this one will be all mine since the husband doesn't like Taleggio. Do you think a sweeter white would work with this?
Giulia M. March 15, 2010
Give it a try, let me know how it goes. It might offset the acidic artichokes and the strong cheese quite nicely.