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Risotto with artichoke cream

ingredients

servings

2

Arborio rice

140 oz

Artichokes

4 unit

Shallots

1 unit

White wine

1 coffee cup

Vegetable broth

to taste

Extra virgin olive oil

1 spoon

Natural sea salt

to taste

Black pepper

to taste

Clarified butter

10 oz

Parmigiano cheese

15 oz

first courses from Italy

Risotto with artichoke cream

Risotto with artichoke cream

vegetarian with lactose

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with artichoke cream

Whether a dinner with friends, a Sunday lunch or a midweek dinner a good risotto is always the ideal solution! The possibility of using it as a base to eat vegetables - as in our risotto with cream of artichoke today - then make it a great barbatrucco to increase vegetable consumption, maybe even those who do not love the green ...

Risotto with artichoke cream step 1

step 1

Put in a saucepan the vegetable broth and bring to a boil. Meanwhile take charge of cleaning the artichokes: cut the stems, peel and remove the final part dry and leathery.

Risotto with artichoke cream step 2

step 2

Then move to the heads, flipping the artichokes and removing the toughest leaves and spikes. Cut the artichokes in half, eliminated the internal beard and cut them into thin slices. Wash them and dry them.

Risotto with artichoke cream step 3

step 3

Once the broth boils, add the stems of the artichokes and cook until they are soft.

Risotto with artichoke cream step 4

step 4

At the same time cook the risotto.

Risotto with artichoke cream step 5

step 5

Finely chop the shallot and let it dry at low heat with a tablespoon of oil.

Risotto with artichoke cream step 6

step 6

Fate then toast the rice with the sauce, add the artichokes sautéed after a few minutes and cook until the rice is transparent.

Risotto with artichoke cream step 7

step 7

Pour now with the wine and let evaporate the alcohol before adding a few ladles of broth.

Risotto with artichoke cream step 8

step 8

Continue cooking, adding hot stock whenever face risotto you were dry.

Risotto with artichoke cream step 9

step 9

Picked up the artichokes from the broth as soon as they are soft and frullateli with a little liquid to obtain a smooth and thick cream.

Risotto with artichoke cream step 10

step 10

Once past the cooking time of the add salt risotto, turn off the heat and stir in the cream of artichokes, a spoonful of ghee and possibly of Parmesan cheese.

Risotto with artichoke cream step 11

step 11

Serve and sprinkle with a pinch of freshly ground black pepper.

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