Artichoke Risotto
The dish Artichoke Risotto originates with the baby artichokes - which
can be eaten whole, choke and all - in season in Italy during very early spring. If
you can find them, use them. Regrettably, they are very rare outside the
country.
Serves : 4
Ingredients:
4 tbsp / 50g / 2oz Butter
1 Small Onion, finely sliced
1¾ cups /
350g / 12oz Arborio
(Risotto) Rice
2 Chicken Stock (Bouillon) Cubes or
5 cups / 1.25 litres / 2 pints Pastine in Brodo
2 cans Artichoke Hearts
60ml / 4 tbsp Double Cream
3 tbsp Freshly Grated Parmesan Cheese
Salt & Pepper to taste
Instructions:
- Melt
the butter in a
sturdy pan.
- Soften
the onion in
it.
- Add
the rice
and toast it for 2-3 minutes. (Do not allow either rice or onion to colour.)
- Crumble
in the stock (bouillon) cube and add 5 cups / 1.25 litres / 2 pints water.
- Cook
the rice
until it is al dente. If too much liquid remains in the pan, ladle it out.
- As
the rice
is cooking, drain and wash the artichokes.
- Gently
warm them with the cream
and the grated parmesan.
- Fold
this mixture into the rice as soon
as it is cooked. Season and serve immediately.
If
you would like to make a donation to help me keep this site going