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Risotto with artichoke cream
ingredients
servings
4
Iodized salt
to taste
Black pepper
to taste
White wine
to taste
Extra virgin olive oil
to taste
Vegetable broth
to taste
Caciocavallo
50 grams
Guanciale, meat
50 grams
Shallots
1 unit
Artichokes
4 unit
Vialone nano rice
320 grams
first courses from Italy
Risotto with artichoke cream
Risotto with artichoke cream
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
It 'a soft and creamy risotto that smells lightly of artichoke.
preparation
step 1
Start from artichoke cream, which cue and cleanse it of the most leathery leaves, devoid of them part of the stem, the rest of the scarnisco more fibrous and washers to cut parts.
step 2
Cut the artichokes into wedges and chopped shallots.
step 3
In a pan put the oil the shallot and becomes transparent just put the artichokes, salo them, faded with half a glass of white wine, I evaporate the alcohol part and to a glass of water
step 4
Copro, and continuous cooking until the spicchietti are tender, then drain them and I reduce them to puree with the blender.
step 5
Scaldo the pot for the risotto and I put the bacon cut into strips, when fat is translucent put the rice, I do toast for a few minutes, stirring, then add the hot broth a ladle.
step 6
After 5 'I add the artichoke cream and continue to cook by adding broth. Meanwhile, cut the slices of cheese into cubes withered.
step 7
When the risotto is ready it Manteco with cheese, which will not dominate the flavor but will spin slightly.
step 8
I let rest a few minutes and then I bring to the table.
