Fish with saffron
first courses from Italy
Risotto with artichokes, with dried tomatoes, spicy olives and saffron
Risotto with artichokes, with dried tomatoes, spicy olives and saffron
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
All the ingredients and flavors are combined to perfection and the result is a tasty but delicate risotto at the same time. Really delicious.
preparation
step 1
Clean the artichokes: cut the tip, remove the harder outer leaves and cut them to pieces. Then remove the inner pelvis, the so-called beard.
step 2
You can also use the stems: fry them with a little game and cut them into pieces. Place artichokes and stems in a bowl with water and lemon.
step 3
Prepare the broth: I used the vegetable broth powder, about 1 tablespoon for 1.5 liters of water.
step 4
Sprinkle the onion with an EVO oil pan in a non-stick frying pan with the high edges. Add the dried tomatoes cut into strips (5 or 6) and spicy green olives (I boned them and tagl
step 5
Quickly rinse the artichokes and put them in the pan together with the other ingredients and brown them. Add half a glass of white wine and blend.
step 6
When the wine is shaded add the broth to almost cover the artichokes. Let go to medium heat by covering the frying pan and making sure that it does not dry out. If you dry too much, add more broth.
step 7
Go for ten minutes and then add the rice, add the salt and season it, stir well and then start the traditional rice cooking by adding broth when needed.
step 8
I used BIO full rice: 40 minutes cooking. If you have little time you can use another type of rice with shorter baking but make sure the artichokes are well cooked.
step 9
When finished, add saffron and chopped parsley.
step 10
Impress and taste this delicious rice, a great combination of tastes of artichokes, dried tomatoes, olives and saffron.