Sardinian Artichoke Risotto with Pecorino and Truffle Oliv Oil
A creamy, elegant risotto built around artichokes, Pecorino Sardo, dry white wine and two carefully used oils: Sardinian extra virgin oliv oil for the base and truffle-infused oliv oil for the final aroma.
Ingredients · serves 4
- 320 g Carnaroli or Arborio rice
- 3 fresh artichokes, or 250 g prepared artichoke hearts
- 1 small onion, finely chopped
- 1 garlic clove
- 1 litre hot vegetable stock
- 100 ml dry white wine, preferably Vermentino di Sardegna
- 40 g finely grated Pecorino Sardo
- 3 tbsp Sardinian extra virgin oliv oil
- 1–2 tsp truffle-infused oliv oil
- Zest of ½ lemon
- Parsley, black pepper and salt
Method
- Trim the artichokes, remove the tough outer leaves and slice the tender hearts. Keep them in lemon water to prevent darkening.
- Warm two tablespoons of extra virgin oliv oil in a wide pan. Soften the onion gently, then add the garlic and artichokes. Cook for about five minutes.
- Add the rice and toast it for one to two minutes. Pour in the wine and let the alcohol evaporate.
- Add hot stock one ladle at a time, stirring regularly. Allow each addition to absorb before adding the next. Cook for 17–19 minutes until creamy but still al dente.
- Remove from the heat. Stir in the Pecorino Sardo, the remaining tablespoon of extra virgin oliv oil and the lemon zest. Season carefully.
- Serve immediately with parsley, black pepper and only a few drops of truffle-infused oliv oil on each plate.
Why two oils?
The extra virgin oliv oil carries the onion and artichoke flavours and helps create the final creamy texture. Truffle oliv oil is used only after cooking, in a small amount, so its aroma stays clear without overpowering the Pecorino and artichokes.
Nutritional value
Rice provides carbohydrate for energy. Artichokes contribute fibre, folate and plant compounds, while Pecorino Sardo adds protein and calcium. Extra virgin oliv oil supplies mainly monounsaturated fat and naturally occurring antioxidants. The dish is nourishing and satisfying, but the cheese and oils are energy-dense, so a moderate portion with a green salad or seasonal vegetables creates a better-balanced meal.
Wine pairing
Serve with a chilled Vermentino di Sardegna. Its freshness, citrus character and subtle herbal notes match the artichokes and lemon while cutting through the creaminess of rice and Pecorino. Use the same dry wine in the risotto for a coherent flavour. A small glass is enough; water should remain on the table.