Artichoke risotto with Maltagliati cheese fondue with sausage

The risotto with artichokes with cheese fondue it is a first course that gives the palate delicious taste and sensations. A delicacy where delicate flavors it’s more I decided they harmonize perfectly and textures play a precise role. Perfect for one special dinner, with friends or family.

Ingrediants

    FOR THE RICE

  • 320 g of Carnaroli rice
  • 6 artichokes
  • vegetable broth
  • 1 shallot
  • extra virgin olive oil
  • ½ glass of dry white wine
  • 40 g of chopped hazelnuts
  • salt
  • pepper
  • FOR THE FONDUE

  • 250 g of mountain cheese
  • 100 g of fresh cream
  • 20 g of butter

How to prepare: Artichoke risotto with cheese fondue

The risotto with artichokes with cheese fondue is the recipe for a delicious first course, very nice also in the presentation, which we find ideal for one dinner or a lunch a bit’ special, with friends or family.

It is a very delicate flavor risotto, thanks to the presence of artichokes, where fondue plays an essential role. It brings a strong but not overwhelming taste. For this reason it is prepared with only cream and cheese, without the eggs that are instead present in the more classic and traditional recipe of Valle d’Aosta Fondue. The chopped hazelnuts and raw artichokes, almost julienned, give the dish

For this reason we have chosen, and we recommend, to prepare the fondue with a mountain cheese. The cheeses from the mountain pastures (or from the malga) are in fact made with milk from cows reared, in summer, in the mountain huts and feed on the best pastures, rich in herbs and flowers. Consequently the resulting cheeses have unique features linked to the local vegetation. Vegetable hints, spicy or fruity aftertaste, more or less intense. We opted for a South Tyrolean mountain cheese, excellent substitutes can be Montasio or Asiago, a Casera such as a Taleggio.

When preparing a risotto, you are always on the safe side, in all its forms. Take a look at our selection of 20 seasonal risottos to try immediately: we are sure you will find tasty inspirations.

And if you want to try other delicious combinations based on rice and artichokes here is the risotto with artichokes and shrimp sauce or the turmeric risotto with fried artichokes, lively in color and flavor.

OTHER TASTY RECIPES: Beetroot risotto with robiola, Risotto with mixed mushrooms, Risotto with Jerusalem artichoke and raspadura, Risotto with blueberries and smoked scamorza

Medium Run Preparation Time 20 min Cooking Time 20 min Servings 4

How to prepare: Artichoke risotto with cheese fondue

Preparation Artichoke risotto with cheese fondue - Phase 1

Preparation Artichoke risotto with cheese fondue - Phase 1

Start preparing the artichoke risotto with cheese fondue right from the fondue. Bring the cream to the boiling point together with the butter, add the grated cheese into large flakes and mix with a whisk, over medium-low heat, paying attention that the mixture never reaches a boil. When you have obtained a smooth and thick cream, turn off and keep warm in a bain marie while you dedicate yourself to the risotto. Clean the artichokes until you get the heart; keep one whole (which will be used to garnish the dish) and cut the others into four wedges. Transfer them all to a bowl full of acidulated water. Then chop the shallot and let it dry in a saucepan with the oil and when it becomes transparent add the artichokes.

Preparation Artichoke risotto with cheese fondue - Phase 2

Preparation Artichoke risotto with cheese fondue - Phase 2

Cook for 5 minutes then add the rice and let it toast over high heat for 3 minutes. Add the white wine and let it evaporate over high heat. Add a little vegetable broth, very hot, at a time and cook, adding salt only at the end.

Preparation Artichoke risotto with cheese fondue - Phase 3

Preparation Artichoke risotto with cheese fondue - Phase 3

When the risotto is ready, turn off, stir in the butter, add a grind of pepper and let it rest for two minutes. Serve the risotto on serving plates together with the fondue and complete with the remaining artichoke, cut into very thin wedges, and the chopped hazelnuts.

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