• 400 grams (about one pound) arborio rice
• 6 large artichokes
• 1 yellow or white onion
• 1 clove of garlic
• one-half cup dry white wine
• 100 grams grated cheese (parmesan or romano)
• virgin olive oil
• 1 lemon
• about 50 grams (a small bunch) of fresh parsley
Risotto seems a Northern Italian dish, but in fact white arborio rice has been consumed in Sicily for a very long time, being imported from Lombardy and Piedmont since medieval times. This dish is a good complement to the meat and fish recipes presented on this page.
1• Clean the artichokes, leaving the tender inner leaves attached to the hearts, and chop into spoon-size chunks.
2• Sprinkle with lemon juice.
3• Boil in a large pot.
4• When they’re tender and almost cooked, add the rice.
5• Cooking arborio rice sometimes seems an art in itself. Prepare it as you would other rice, but remember that it should be allowed to absorb more liquid. When served, this dish should be almost creamy.
6• While the rice begins to cook, chop the garlic and onions and slowly sautè these together in olive oil.
7• Then add these, with the wine, to the boiling rice mixture.
8• Finely chop the parsley. (True Italian chefs achieve this with scissors, cutting tiny segments from the bunch until only a few short stems remain.)
9• When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. However, it should not be too dry.
10• Just before serving, mix in the cheese and chopped parsley, and salt and pepper to taste.