Can I prepare the artichokes in advance?

Yes, the artichokes can be roasted a day ahead and reheated before serving with the risotto.

How do I store leftover risotto?

Store in an airtight container in the refrigerator for up to 2 days.

Can I substitute the Taleggio cheese?

Yes, Brie or Fontina can be used as alternatives to Taleggio.

Is there a vegetarian version of this recipe?

Substitute vegetable stock for chicken stock to make it vegetarian.

How can I reheat leftover risotto?

Reheat on the stove over low heat, adding a bit of broth to loosen the mixture, while stirring frequently.

Roasted Italian Artichoke and Taleggio Risotto with Lemon Zest

Name: Roasted Italian Artichoke and Taleggio Risotto with Lemon Zest
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 large artichokes; 2 tbsp olive oil; Salt and pepper; 2 cloves garlic; 1 tbsp olive oil; 1 onion; 2 cloves garlic; 300g Arborio rice; 1.2 liters chicken or vegetable stock; 2 sprigs thyme; 150g Taleggio cheese; 50g Parmesan cheese; Zest of 1 lemon

A creamy, aromatic Italian risotto enriched with the flavors of roasted artichokes and melted Taleggio cheese.

This decadent risotto brings together the nutty taste of roasted artichokes and the creamy, earthy goodness of Taleggio cheese, all elevated by a hint of fresh lemon zest.

1 h 20 min
4
Intermediate

Ingredients

Roasted Artichokes

2 large artichokes

trimmed and quartered

2 tbsp olive oil

Salt and pepper

to taste

2 cloves garlic

minced

Risotto

1 tbsp olive oil

1 onion

finely chopped

2 cloves garlic

minced

300g Arborio rice

Broth

1.2 liters chicken or vegetable stock

kept warm

2 sprigs thyme

Finishing the Risotto

150g Taleggio cheese

cubed

50g Parmesan cheese

grated

Zest of 1 lemon

Preparation

Marinating the Artichokes

Preheat the oven

Preheat the oven to 200°C (400°F).

Toss artichokes

In a bowl, toss the artichoke quarters with olive oil, salt, pepper, and minced garlic.

Arrange on baking sheet

Spread evenly on a baking sheet and set aside.

Preparing the Risotto Base

Heat oil

Heat olive oil in a large pot over medium heat.

Sauté aromatics

Add chopped onion and minced garlic, sauté until translucent.

Toast rice

Stir in Arborio rice, allowing it to toast slightly for about 2 minutes.

Cooking Process

Roast the Artichokes

Roast the artichokes in the preheated oven for 25-30 minutes until golden and tender.

Cook the Risotto

Slowly add the warm broth one ladle at a time, stirring until absorbed before adding more, for about 18–20 minutes.

Make sure to stir continuously during cooking and slowly ladle in warm broth for a creamy consistency.

Incorporate the Cheese

Once the risotto is creamy and the rice is al dente, remove from heat and stir in the Taleggio cheese, Parmesan, and lemon zest.

Plating & Serving