Risotto with artichokes
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Beer and artichoke risotto with crumbled goat cheese and cured ham

Servings 3
Author Giulia


  • 25 g of unsalted butter
  • 1 small white onion, thinly sliced
  • 1 clove of garlic
  • 5 artichoke hearts, cut into thin strips
  • 250 g Carnaroli rice
  • 1 glass of lager beer
  • light vegetable broth, at least 1 liter
  • 50 g of smoked goat cheese
  • 2 tablespoons of Parmigiano Reggiano, aged 30 months
  • sea salt
  • 5 slices of cured ham


  • Keep the vegetable broth simmering gently over low heat.
  • Melt the butter in a non-stick pan over medium heat, then add the thinly sliced onion and a crushed clove of garlic.
  • Sauté the onion for 5 minutes, stirring often with a wooden spoon, until it becomes transparent, then remove the clove of garlic that has already infused the butter with its flavour and add the artichokes. Cook them over medium heat for 5 minutes.
  • When the artichokes begin to soften, pour the rice into the pot and lightly toast it, stirring constantly with a wooden spoon.
  • When the rice grains become pearly white and you begin to feel like a soft crackling sound coming from the pot, pour in a glass of beer and keep on stirring with the wooden spoon.
  • Once the beer has evaporated completely, add a ladle of simmering broth; stir in the next before all the liquid is absorbed and keep on adding the broth and stirring until the rice barely reaches the al dente stage - you'd need approximately 25 minutes, but it will depend on the rice you chose.
  • Stirring the risotto frequently with energy and a wooden spoon will help to release the rice starch and it will make the risotto creamy without adding additional fat.
  • When the rice is al dente, crumble the goat cheese over the risotto and stir in two tablespoons of grated Parmesan cheese. Season with salt to taste.
  • Just before serving the risotto cut the cured ham into thin slices and use it to decorate each dish.
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