Risotto with Artichokes

 

 METHOD

• Start preparing the vegetable broth. Ingredients for 1.5 liters of vegetable broth
  • 2 litres Water
  • 150g Celery
  • 200g Carrots
  • 200g Golden onions
  • 150g Tomatoes
  • Black peppers
  • Fine salt
  • Cut the vegetable in pieces and add water, salt and pepper. Let them boil for 1 hour. Filter the broth and add salt if necessary and set it aside.
• Prepare the artichokes:
  • Cut the garlic and put it in a pan with olive oil and saute it
  • Clean, peel and cut the artichokes in thin slices. Add them to the pan with the garlic, add salt and sauté them until they are browned and tender
  • Keep a few spoons of artichokes to garnish the rice at the end
• Prepare the risotto
  • Chop the onion and put it in a large and deep pan with a little butter. Soute it until they become gold
  • Add the rice to the pan with the onions and toast it for a few minutes
  • Add the artichokes to the rice
  • Mix the milk and vegetable broth (2/3 milk and 1/3 vegetable broth) and bring to the boil. Add it gradually to the rice by continuously mixing until the rice is completely cooked (about 15-20 minutes)
  • Add salt if necessary while cooking the rice
  • Turn off the heat and add the grated Parmigiano cheese and stir in the remaining butter

 

NB:    The broth and milk must be completely absorbed by the rice. Do not overcook the rice. Ensure there is not too much liquid. The rice must be soft and creamy.

 

• Serve the rice and garnish with some sautè artichokes on top and extra Parmigiano cheese if the case

 

TIPS:

• The secret of a good risotto is butter and Pamiginano cheese….. don’t be ‘shy’ add more if you want you rice richer
• Rice must be ‘al dente’
• Do not throw the left over risotto. Saute it the next day in a pan until it becomes crisp and tasty or prepare creative arancini or omelette.