Artichoke Risotto with Cheese Fondue

Name: Artichoke Risotto with Cheese Fondue
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 320 g of Carnaroli Rice; 6 Artichokes; 1 Shallot; Mezza glass of Dry White Wine; Vegetable Broth; Extra Virgin Olive Oil; Table Salt; Black Pepper; 250 g of Castelmagno Cheese; 100 g of Heavy Cream; 20 g of Butter

Artichoke Risotto with Cheese Fondue is a flavorful gourmet first course that is quick and easy to make and will win over your guests.

Recipe Artichoke Risotto with Cheese Fondue

Difficulty Easy
Preparation 20 minutes
Cooking 20 minutes
Servings for 4 people

Artichoke Risotto with Cheese Fondue is an original, flavorful first course that will win over both you and your guests from the very first taste. Quick and easy to make, Artichoke Risotto with Fondue is a gourmet dish starring artichokes and Castelmagno, a cheese typical of the province of Cuneo.

Artichoke and Castelmagno Risotto is creamy and full-flavored, perfect for a dinner with friends or whenever you want to impress your guests with something out of the ordinary and an unexpected pairing. Once they taste it, no one will be able to resist this Risotto with Artichokes and Cheese Fondue.

If you prefer, you can also make the classic Artichoke Risotto or try the Artichoke and Taleggio Risotto. And if you love Castelmagno, also try the Risotto with Castelmagno and Hazelnuts. Now let’s find out how to make Artichoke Risotto with Cheese Fondue.

Ingredients for 4 people

320 g of Carnaroli Rice
6 Artichokes
1 Shallot
1/2 glass of Dry White Wine
Vegetable Broth to taste
Extra Virgin Olive Oil to taste
Table Salt to taste
Black Pepper to taste
For the cheese fondue:
250 g of Castelmagno Cheese
100 g of Heavy Cream
20 g of Butter

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Method

To make the Artichoke Risotto with Cheese Fondue, start by cleaning the artichokes: remove the stem and cut off the thorny tips of the leaves, then pull off the tougher outer leaves as well. Now cut the artichokes into four equal parts, remove the fuzzy choke from the center and soak them in water with a splash of lemon juice until you are ready to use them.
Make the fondue by heating the cream with the butter in a nonstick pot. When the mixture comes to a boil, add the chopped Castelmagno, turn up the heat and whisk until you have a thick, creamy mixture. Now place the cream in a water bath to keep it warm and creamy until the risotto is ready.
Wash and trim the shallot, then chop it finely and sauté it in a nonstick pot with a drizzle of oil. When the shallot has turned golden, take the artichokes, cut them into smaller pieces and add them to the pan. Cook for about 5 minutes, add the rice and toast it over high heat for about 3 minutes. Pour in the white wine and let it evaporate. Gradually add the hot broth, stirring constantly.
When the risotto is ready, add the cheese fondue and stir well to combine everything. Stir in the butter until creamy, let it rest for a moment and serve your Artichoke Risotto with Cheese Fondue. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

To make your Artichoke Risotto with Cheese Fondue even more special, you can garnish it with chopped hazelnuts or diced speck.

Tips

If you can’t find Castelmagno, you can replace it with the same amount of Fontina.

Storage

Artichoke Risotto with Cheese Fondue must be eaten as soon as it is made.