by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand2 cups Carnaroli fine rice (not parboiled) Ask a question about this ingredient
4 to 5 cups vegetable broth Ask a question about this ingredient
1/2 cup Champagne (brut) Ask a question about this ingredient
2 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
6 medium artichokes Ask a question about this ingredient
1 lemon in juice Ask a question about this ingredient
1 yellow onion very finely chopped Ask a question about this ingredient
2 garlic cloves, finely chopped, green inner part removed Ask a question about this ingredient
1 tablespoon fresh parsley finely chopped Ask a question about this ingredient
6 tablespoons Parmesan cheese grated Ask a question about this ingredient
Fill a bowl with cold water and add the juice of one lemon.
Ask a question about this stepTo clean and trim the artichokes (you can wear rubber gloves as artichokes stain your hands): Trim and pair the artichokes until you are left with only the very tender part (the heart and the initial light green part of the leaves. Cut in thin wedges and put in the bowl with lemon juice so they don’t get dark.
Ask a question about this stepPeel and chop very finely the onion. Do the same with the garlic cloves, removing the inner fibrous part) and keep them in separate bowls. Chopp the parsley and set aside.
Ask a question about this stepPut the vegetable broth in a pan and keep it over low heat so it is always hot. You might not need all of it, depends on the quality of the rice you use.
Ask a question about this stepIn a pan with a tight fitting lid, melt half the butter over medium heat, add the onion and allow to cook for 5 minutes until translucent. Add the artichokes and the garlic, season with salt and let simmer, covering the pan with the lid for 7 to 8 minutes. Add the champagne, stir and let the alcohol evaporate completely.
Ask a question about this stepIn a large frying pan, over medium-high heat, add the olive oil and fry the rice until well coated in oil and slightly translucent.
Ask a question about this stepAdd the rice to the artichokes and stir together. Season with salt and pepper, add enough broth to just cover the rice and artichokes, lower the heat to medium-low and allow to cook uncovered until it’s almost dry. Add another ladle of broth and stir. Allow to simmer gently until it’s almost dry again. Keep repeating the process, adding less and less stock every time you add it to the risotto.
Ask a question about this stepAfter 15 minutes , remove from the heat, add a tiny quantity of broth, the parsley, the Parmesan, the remaining butter, stir vigorously with a wooden spoon, cover and let rest for 2 or 3 minutes before serving.
Ask a question about this stepYou can have the artichokes prepared ahead and in water and lemon juice 2 days in the fridge and just make the risotto when you intend to serve it.
Ask a question about this stepNOTE FOR COOKING AHEAD: If you want to do ahead the risotto proceed until you have a pre-cooked rice, that is, until you add the first laddle of broth. Bring to a boil, cover with a tight fitting lid and remove from the heat. When you are ready to serve, continue from this point onwards - heat up the rice and broth and cook on from here.
Ask a question about this stepYes, ARTICHOKES!!!! You have found a fellow artichoke fanatic in me.
Nozlee is the Assistant Editor of Food52.
And here in Italy there are so many varieties that you can have fresh different ones about 9 months of the year. They are so good just stir fryed!