An artichoke and scamorza risotto is a variation of the classic artichoke risotto. It is more creamy thanks to the scamorza cheese added. It is a very simple but also very greedy dish.
Let’s see how to prepare this risotto and some variations, equally special and loved by everyone.
- 160 g rice
- 3 artichokes
- vegetable broth
- 1 onion
- Extra virgin olive oil
- salt, to taste
- 3/4 cup scamorza cheese
Cut the stems of the artichokes and remove the most external and hard leaves.
Divide the remaining leaves in half so as to remove the thorns at the ends. Cut the artichokes in half and then in quarters. Remove the choke inside and the smaller leaves that also contain thorns. Cut in slices.
Put the artichokes in a bowl with water and lemon juice so that they remain well white. Cut the onion.
Add extra virgin olive oil in a pot and heat. Add the onion. After a few minutes, add the artichokes. Mix all and add the rice. Let’s toast.
Add vegetable broth to cook the rice. It is important that the vegetable stock is very hot so as to allow homogeneous cooking of the rice.
Do not lower the temperature. Add the vegetable stock little by little.
When the rice is cooked, add the scamorza cheese in cubes and stir. Add chopped parsley and serve hot.
Eat artichoke and scamorza risotto warm. Substitute the scamorza cheese with another cheese of your choice. It is excellent with cream cheese that makes the risotto more creamy.