Artichoke risotto

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by: Vicky






The best time to make this is from February to April or May, when the Italian spiky baby artichokes with long stalks are in season.




ingredients

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serves: 4

10 baby artichokes

10 cups good chicken stock

a little lemon juice

3 1/2 tablespoons butter

1 onion (chopped very, very fine)

2 cups superfino carnaroli rice

1/2 cup dry white wine

2 tablespoons chopped parsley

salt and pepper

For tho mautecatura:

5 tablespoons cold butter (cut into small cubes)

1 cup finely grated Parmesan

Nutrition Facts
Artichoke risotto

Servings Per Recipe: 4

Amount per Serving

Calories: 1070

  • Total Fat: 40 g
  •     Saturated Fat: 22.1 g
  •     Trans Fat: 1 g
  • Cholesterol: 105.3 mg
  • Sodium: 1768.1 mg
  • Total Carbs: 134.9 g
  •     Dietary Fiber: 20.4 g
  •     Sugars: 14.4 g
  • Protein: 42.1 g
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preparation

1.  Cut the stalks from the artichokes, leaving about 1 1/4 inches below the bulb.

2.  Peel the stalks and crush with the blade of a kitchen knife. Put the stalks into a pan with the chicken stock. Bring to a boil, then turn clown the heat and simmer until you are ready to make the risotto — just long enough to infuse the artichoke flavors into the stock.

3.  Snap off the outer leaves of the artichoke until you reach the tender part, then trim about 3/4 inch off the tops.

4.  Cut the artichokes in half lengthwise, scoop out the chokes, then chop the hearts quite finely lengthwise. Keep in a bowl of water, with a few drops of lemon juice squeezed into it to preserve the color.

5.  Now you are ready to start the risotto. Make sure your pan of barely simmering stock is close to where you are going to make our risotto. Melt the butter in a heavy—bottomed an and add the onion. Cook gently until softened but not colored (about 5 minutes).

6.  Add the rice and stir around to coat in the butter and "toast" the grains. Make sure all the grains are warm before adding the wine. Let the wine evaporate completely until the onion and rice are dry.

7.  Start to add the stock, a ladleful or two at a time, stirring and scraping the rice in the pan as you do so. When each addition of stock has almost evaporated, add the next ladleful. Continue cooking for about 15 to 17 minutes, adding stock continuously as above.

8.  After about ll to 12 minutes, squeeze the artichokes to remove any excess water, season with a little salt and pepper and add to the risotto. Continue adding stock, but slowly toward the end, so that the rice doesn't become too wet. Remember, you don't want it to be soupy at this stage, otherwise when you add the butter and Parmesan at the end, it will become sloppy. The risotto is ready when the grains are soft but still al dente.

9.  Turn down the heat and allow the risotto to rest for a minute, then, for the mantecatura, with a wooden spoon, vigorously beat in the cold butter cubes and finally the Parmesan, making sure you shake the pan energetically at the same time as you beat. Season to taste, mix in the chopped parsley and serve.

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