Artichoke Risottox


  • 40ml Extra virgin olive oil
  • 1 Onion, finely diced
  • 2 Sticks of celery, finely diced
  • 2 Cloves of garlic, chopped
  • 400g Carnaroli rice
  • 100ml Dry white wine
  • 1Ltr Chicken stock, hot
  • 100g Parmigiano Reggiano
  • 50g Unsalted butter
  • 200g Cooked artichoke hearts, cut in segments (we suggest ones marinated in olive oil)
  • 1 Lemon, cut in half
  • Salt and white pepper to season
  • Extra shavings of Parmigiano Reggiano to garnish
  • Basil leaves to garnish


Pour half of the oil in to a medium saucepan and place over a medium heat. Add the onion, garlic and celery and gently cook without colouring for 10 to 15 minutes, until softened.
Add the white wine and increase the heat to high until the wine has completely evaporated, and you can hear that the vegetables are starting to fry again.
Add the remaining oil followed by the rice and stir regularly for two minutes, to gently toast the rice.
Reduce the heat to medium and add a ladle of the stock. Continue stirring to allow the starch to release from the rice, adding another ladle of stock once the previous one has been fully absorbed.
Continue this for around 20 minutes or until the rice is almost cooked but still has a little bite to it (al dente). You can use water if you have run out of stock before getting to this point.
Reduce the heat to low and stir in the artichokes, parmesan and butter. Continue to stir until you have a creamy texture and the artichokes are warmed through. Season to taste with a generous amount of salt and a small pinch of white pepper.
To serve – pour two ladlesful of risotto on to a warm plate, and gently tap the side of the plate until the risotto has levelled out to the edges. Add several drops of lemon juice over the top of the risotto, focussing on areas with artichoke segments.
Drizzle with a little olive oil, before finishing with extra shavings of Parmigiano Reggiano and basil leaves.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.