Recipe Overview
This dish combines classical risotto technique with a more modern presentation. The artichoke brings earthy sweetness, the lemon adds lift, and the Parmesan foam gives the plate a polished restaurant finish without losing the soul of the dish. It is a beautiful vegetarian primo for spring menus and elegant tasting experiences.
Ingredients
Base recipe = 2 servings.
- 1 large artichoke
- 200 g Carnaroli rice
- 960 ml vegetable stock, kept hot
- 2 shallots, finely chopped
- 120 ml extra-virgin olive oil, divided
- 3 g lemon zest, to taste
- Sea salt and black pepper, to taste
- Parmesan Foam:
- 240 ml dry white wine
- 480 ml heavy cream
- 115 g grated Parmigiano Reggiano
- 5 g xanthan gum
Preparation
- Boil the artichoke in salted water until tender, then shock it in ice water. Remove and reserve the heart. Peel the stem and blend it with a spoonful of grated Parmesan and a little olive oil until smooth. Season to taste.
- Sweat the shallots in olive oil. Add the Carnaroli rice and toast for 1 to 2 minutes. Add the hot vegetable stock a ladle at a time, stirring often, until the risotto becomes creamy and the rice is al dente, about 18 minutes. Season with salt and pepper and finish with a little olive oil.
- For the Parmesan foam, reduce the wine briefly to drive off the alcohol. Add the cream and Parmesan and warm gently without boiling. Blend in the xanthan gum until smooth. Strain, transfer to a siphon, charge it, and keep warm.
- Plate the risotto and finish with lemon zest. Place the warm artichoke heart in the center, pipe the Parmesan foam into the cavity, and drizzle with the artichoke stem purée and a thread of olive oil.
History & Style
Risotto belongs to one of Italy’s most disciplined culinary traditions, where patience, texture, and balance matter as much as flavor. This version keeps the classic creamy body of Carnaroli rice while using modern plating and espuma technique to elevate the dish into a more contemporary restaurant presentation.
Chef Notes
- Do not overcook the rice. The best risotto should still have structure at the center.
- The Parmesan foam should be warm and light, never heavy or boiling.
- Lemon zest should be used carefully so it lifts the dish without overpowering the artichoke.
Nutrition (per serving, estimate)
| Calories | ~520 kcal |
| Protein | ~12 g |
| Carbohydrates | ~48 g |
| Fat | ~28 g |
| Fiber | ~5 g |