The risotto with artichokes with fontina and walnuts it is a first course with a delicate and enveloping flavor. A alonda rice made greedy by the very successful combination of the two main ingredients. The chopped walnuts they give a pleasant crunchy note that will captivate you.
Ingrediants
- 180 g of Carnaroli rice
- 2 artichokes
- 60 g fontina
- 20 g walnuts
- ½ onion
- 60 g of butter
- 1 glass of white wine
- vegetable broth
- 1 lemon
- salt
- black pepper
The risotto with artichokes with fontina and walnuts it is a first course with a delicate, creamy and enveloping flavor. A simple but refined recipe, perfect for any occasion Sunday lunch with family or a dinner.
Protagonists of the recipe i artichokes which are stewed in a pan and added to the rice towards the end of cooking so as to mix without risking that the flavor is flattened. To make the risotto even softer and more velvety, part of the artichokes is reduced in cream and the final creaming is completed with the fontina.
Fontina is a Aosta Valley cheese, guaranteed by DOP, with a delicious flavor. Sweet in its young forms, it becomes more intense with aging. It is an excellent ingredient in the kitchen also thanks to its tendency to melt, to melt evenly with heat.
If you like the risotto with cheese among our proposals you will find Risotto with pumpkin and taleggio, Risotto with Jerusalem artichoke and raspadura and original Risotto with red beetroot and robiola.
OTHER TASTY RECIPES: Risotto with artichokes and cheese fondue, Risotto with artichokes with shrimp sauce, Turmeric risotto with fried artichokes
How to prepare: Artichoke risotto with fontina and walnuts
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
30 min – 40 min
- Portions
-
4
How to prepare: Artichoke risotto with fontina and walnuts
Start preparing the artichoke risotto with fontina and walnuts by dedicating yourself to cleaning the artichokes. Cut the thorny apex, remove the hard end of the stems and fillet them with a small knife or potato peeler. Browse them until you get to the tender heart, cut them in half and remove the central beard. Then reduce them into thin wedges dipping them hand by hand in a bowl with water and lemon juice. Melt 30 grams of butter in a pan and brown the finely chopped onion, then drain the artichokes and add them. Sauté them for five minutes, then add the white wine and continue cooking until they are soft.
Once cooked, remove them from the heat and blend a part. Melt another 30 grams of butter in a saucepan, pour in the rice and toast it turning it from time to time.
Then proceed with cooking as usual, adding a ladle of hot broth at a time, waiting for the rice to have absorbed the previous one before adding more. Stir occasionally. A few minutes after cooking, add the artichoke cream, sautéed artichokes and mix. When it is time to whisk, remove the pan from the heat and add the fontina cheese cut into small cubes.
Mix and whisk well, then serve the artichoke risotto with fontina and walnuts, completing the dish with coarsely chopped walnut kernels and a grind of pepper.
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