The Artichokes risotto it's a first course super tasty is fast, alternative to the classic Pasta with artichokes! It is realized in few steps, before roasting rice and then cooking it with artichokes partly in pieces partly shakes, previously sautéed in a pan! In this way the seasoning will become one with the rice; which together with the creaming oil is parmesan will give you a creamy risotto with artichokes is tasty Like never before!
For preparation, you can use the artichokes you prefer: give her violets, ai violets; and if you want to make the dish even faster, i is also fine already cleaned artichokes! THE secrets for a perfect result are: use a great rice that cares about cooking, I choose vialone nano, but carnaroli is also perfect; and finally use very tender artichoke hearts, without hard parts, so that when you go to cook them in the risotto they will be tender! Follow all my advice and you will see what a result! Great like first course in winter and early spring, when artichokes abound on the market stalls. be for lunch, that for dinner! But also for one Sunday with the family!
How to make risotto with artichokes
First of all, if you have not bought them already clean, clean the artichokes by removing the hardest leaves, up to the heart. Then divide the beard and the prickly purple leaves from the heart of each artichoke into 4 parts. divide each quarter into another half.
Place the cleaned pieces in ice water and continue until all ingredients are used up.
Finally, sauté the 1 garlic peeled and previously crushed with 2 tablespoons of oil in a large pan for 1 minute.
Then add the artichokes, a handful of very finely chopped parsley and let it brown in a pan for 2 – 3 minutes, add 4 – 5 tablespoons of boiling vegetable broth and let it simmer with lid for 15 minutes on low heat.
Meanwhile, add the other garlic, peeled and crushed with 2 tablespoons of oil, to another large pan, sauté for 1 minute, add the rice and toast for 1 minute.
Then add the white wine, let it evaporate completely over high heat:
Add a tablespoon of boiling vegetable broth and start cooking the risotto slowly.
In the meantime, blend most of the artichokes with their juice, removing 2 – 3 for each dish. Filter the artichoke cream well so that it is without filaments.
Add it to the risotto and continue to cook adding vegetable broth as needed. It will cook in 12 – 13 minutes!
When it has a creamy consistency, turn off the heat, stir in 2 tablespoons of oil and Parmesan! Serve hot with the artichokes for each dish and a handful of parsley.
Yours is ready Artichokes risotto!
If you have cooked al dente, it can be kept the next day!
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