Easy Parmesan Artichoke Risotto - Risotto is one of my favorite recipes, and this week I decided to cook a very easy Parmesan Artichoke Risotto. As I do most of the time, I took little pieces from different recipes and I made this recipe my own. As a base, I took a basic risotto recipe and I added Mascarpone Cheese, Peas, and our Artichoke Parmesan Tapenade. This risotto has a delicate and creamy taste. This dish is served as a first course in Italy. Most of the time you eat risotto with a glass of white wine but the selection of what kind of wine will depend on the variation of the risotto. Here are some points to consider the next time that you order risotto in a restaurant or have it in your home: For a light risotto like with vegetables = Gavi, Soave or a Roero Arneis or prosecco. For a Seafood risotto = pinot Bianco, Premier cru Chablis, chardonnay, and sauvignon. For Mushroom Risotto = white burgundy, pinot noir, Barolo, white burgundy For a Pumpkin risotto = chardonnay or viognier. Beetroot risotto: pinot noir or Barbera.