Risotto with artichokes in oil and cooked ham

Prep. Time

Tempo di preparazione icon

10 min.

Cook. Time

Tempo di cottura icon

25 min.


Portata icon

Main Course


Porzioni icon

2 people


Riso Carnaroli

170 gr

Carnaroli Rice


230 gr

Natural Artichokes

Prosciutto Cotto

100 gr

Baked Ham

Cipolla Ramata


Copper onion

Vino bianco

25 ml

White wine

Brodo vegetale

to taste

Vegetable broth


to taste

Grated cheese


30 gr


Olio di oliva extravergine

to taste

Extra virgin olive oil


to taste


It is a first course with a strong and engaging taste, excellent to be enjoyed accompanied by a glass of white or rosé wine.


You start by preparing the vegetable broth.

  1. Finely chop 1/4 white onion and transfer it to a high-sided saucepan.
  2. Add 1/2 ladle of water and turn on the heat over medium heat.
  3. Let the onion simmer and when the water has been completely absorbed, add the extra virgin olive oil and mix carefully.
  4. Fry the onion and when it starts to be golden add the rice and let it toast for a few minutes.
  5. Then add the diced cooked ham and mix carefully.
  6. Deglaze with the white wine and as soon as it has evaporated wet the risotto with 3-4 ladles of boiling vegetable broth.
  7. Now lower the heat, stir and cook the risotto for about 20-25 minutes.
  8. Halfway through cooking, add the artichokes in oil into well-drained wedges and mix again.
  9. Turn off the heat and stir in butter and grated cheese.
  10. Serve hot with a drizzle of raw EVO oil.