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- Artichoke Risotto
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- Ingredients:
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For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Risotto:
6 artichokes, sliced
12 oz (350 grams) risotto rice
1 onion, chopped
1 and 1/2 oz (40 grams) butter
1 tablespoon single cream
Salt
Parmigiano cheese, freshly grated, to serve
Directions:
Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.
Lower the heat and simmer gently for about 20-25 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.
Prepare the Risotto:
Bring the stock to a boil.
Meanwhile, melt the butter in another saucepan.
Add the onion and cook over a low heat, stirring occasionally, for about 5 minutes until softened.
Add the artichokes and cook, stirring occasionally, for an additional 5 minutes.
Add a ladleful of the stock and simmer for 18-20 minutes, then mash with a fork.
Stir in the rice.
Add a ladleful of the hot stock and cook, stirring, until it has been all absorbed.
Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take an additional 18-20 minutes.
When the rice is tender, season with salt to taste and stir in the cream.
Serve with Parmigiano cheese. Serves 4.
That's it!
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