Risotto with Artichokes, Creamy and Tasty
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Good day, one and all! Are you in the mood for a delightful first course that will have your taste buds tingling with delight? Well, I have the perfect solution for you! May I introduce to you the most delectable Risotto with Artichokes. It's a delightful deviation from the conventional Pasta with Artichokes, and I must say, it's a dish that's simply splendid.
First, one must toast the rice to perfection, and then one adds the artichokes, some blended to create a sauce and some in pieces, which will be sautéed beforehand, of course. This will result in the sauce becoming one with the rice, and with the addition of a dollop of creamy oil and a smattering of parmesan cheese, the result will be a risotto with artichokes that is simply divine.
I can assure you, this dish will have your palate singing with glee. So do give it a go, it's a trifle to prepare and will have you dining like royalty in no time. Jolly good show!"Author:
320 gr of vialone nano rice
2 garlic cloves
extra virgin olive oil
500 ml of hot vegetable broth
1/2 cup of white wine
2 or 3 Tbs of parmesan cheese
First of all, if you have not bought them already clean, clean the artichokes by removing the hardest leaves, up to the heart. Then divide the beard and the prickly purple leaves from the heart of each artichoke into 4 parts. divide each quarter into another half.
Place the cleaned pieces in ice water and continue until all ingredients are used up.
sauté the 1 garlic peeled and previously crushed with 2 tablespoons of oil in a large pan for 1 minute.
Then add the artichokes, a handful of very finely chopped parsley and brown in a pan for 2 - 3 minutes, add 4 - 5 tablespoons of boiling vegetable broth and let it simmer with lid for 15 minutes over low heat.
Then add the white wine, let it evaporate completely over high heat:how to make risotto with artichokesAdd a tablespoon of boiling vegetable broth and start cooking the risotto slowly.
Meanwhile, blend most of the artichokes with their juice, removing 2 - 3 for each dish. Filter the artichoke cream well so that it is without filaments.
Add it to the risotto and continue to cook adding vegetable broth as needed. It will cook in 12 - 13 minutes!
When it has a creamy consistency, turn off the heat, stir in 2 tablespoons of oil and Parmesan! Serve hot with the artichokes for each dish and a handful of parsley.Your artichoke risotto is ready!
- Nutrition Serving Size
- 1 serving (100g)
- per serving
- 20 grams
- 4 grams