Mushroom & Baby Artichoke Risotto | Easy Comfort Food

My lovely neighbour gave me some fresh baby artichokes, and I knew exactly what I wanted to make. This is one of those dishes that feels special but is surprisingly easy to pull together. Creamy risotto, earthy mushrooms, tender baby artichokes, and fresh thyme. It’s cozy, satisfying, and perfect for any day of the week. It takes 18-20 minutes for the arborio rice to be creamy and al dente. Salt the fried artichokes after frying.

Ingredients (serves 1 to 2):
• 5 baby artichokes
• 5 champignon mushrooms (or any you like)
• 1/2 medium onion, finely chopped
• 90g arborio rice
• Vegetable broth (about 500 to 600ml, warm)
• A few sprigs of fresh thyme
• Salt to taste
• Black pepper to taste
• Olive oil

Let me know if you try it. And if you’re into simple, flavour-packed meals. Also do let me know what you would like me to try next.

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Hi friend, welcome back. Today we are making a very creamy mushroom and baby artich choke risotto. It’s a very simple dish, easy to prepare. Let’s get started. Here I have about half an onion. Chop or slice them very thinly. Five champion mushrooms. Please use any mushroom as you like. Slice them thinly. Keep them aside together with a few sprits of fresh thyme. Here I have about five baby artichokes. I’m just going to remove the pointed leaves and trim off both the ends. They are very tender, so the inner leaf you don’t really have to remove them. Soak them in a bowl of water with lemon juice so that they don’t turn brown easily. Do the same for the rest of the artich chokes. Remove all the outer pointed leaves and half them. Now for one particular artich choke, I chose the largest one which I’m going to slice them thinly. This is going to go into the rice when we are cooking. Here I have about 90 g of arboral rice. In a pan, heat about 3 to four tablespoons of extra virgin olive oil. Going in with all the artichokes that we have. We’re going to actually make this crispy. So, we are going to shallow fry them about 2 minutes on each side. Once they’re crispy, remove, keep aside. In the same oil, add in your onions and your mushroom. We’re going to saute this down for roughly 4 to 5 minutes till the mushrooms are very tender. Add a little bit of salt. We’re going to cook this on medium heat. Once your mushrooms are tender and they’re soft, go in with your arbor rice. We’re going to briefly toast the arbor rice. probably just about a minute or minute and a half. Once they’re toasted, now we’re going to start cooking them down. I have hot vegetable broth on the side. Add one little at a time. I also go in now with the artich juice that we have sliced. Stir constantly while cooking and adding the broth when needed. This will the total cooking time here will take you roughly about 18 to 20 minutes. Keep your vegetable broth on low heat, constantly hot. We don’t want to bring down the temperature when we add them to the rice. Here I’m adding in halfway some fresh thyme. Continue to cook. It needs a little patience here. Just making sure your rice never goes dry. You’ll want to cook them till they’re al dente yet very creamy. Now the final four to 5 minutes. Add in pepper and salt. Continue to stir them. Add in your broth as and when needed. Now we add the final 2 to 3 minutes. Once you are happy with your risoto, test it to make sure it’s al dente. Then turn off the heat. Add in about half a tablespoon of butter. Let this melt into your risotto. Now, you can also go in with your favorite cheese, but I’m not going with any cheese today. Let the risotto rest for about a minute or two. Then, plate them up. Give four or five taps on the underside just to flatten them out. Add in your crispy artich chokes, extra fresh time. I hope you enjoy this rotto and love it as much as I do. And I will see you in the next one.