Let yourself be conquered by the delicacy of risotto with fried artichokes, a risotto that enhances the flavor of this much-loved vegetable. Creamy and enveloping it is a first course to be enjoyed for one dinner with friends or a ‘special occasion.
Ingrediants
- 240 g of Carnaroli rice
- 4 artichokes
- 100 g of Grana Padano
- 1 onion
- half a glass of dry white wine
- 50 g of butter
- salt
- peanut oil for frying
The risotto with fried artichokes is an exquisite first course: delicate and enveloping, prepare it for one dinner with friends or for aspecial occasion.
The protagonists of the recipe are the artichokes which, slowly stewed and reduced to cream, enter the dish giving it an unmistakable flavor and creaminess. The leaves more to hold reduced to julienne And fried they garnish the dish with taste.
Characteristic is the cooking of rice, which we have already seen in Risotto with taleggio and balsamic vinegar, pulled not with broth, but hot water.
The season of artichoke has begun and the advice is to take advantage of it because it is a truly magnificent vegetable. If you too love it and want to try other recipes with artichokes, risotto in particular, we recommend the Risotto with artichokes with cheese fondue, the Risotto with artichokes with fontina and walnuts, both exquisite, and the more unusual Risotto with artichokes with sauce. of shrimp.
OTHER TASTY RECIPES: Risotto with pumpkin and gorgonzola, Risotto with apples and balsamic vinegar, Risotto with dried porcini mushrooms
How to prepare: Risotto with fried artichokes
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
60 min – 1h and 15 min
- Portions
-
4
How to prepare: Risotto with fried artichokes
To prepare the risotto with fried artichokes, the artichokes must first be cleaned. Separate the stems from the heads, cut them just above the middle to remove all the thorns and peel them in order to remove the leathery outer leaves. Set aside the tender leaves (which will be fried) and cut the hearts in half, then in four. Put everything, hand by hand, in water acidulated with lemon juice.
In a pan, simmer the sliced onion with oil and a ladle of water, then add the artichoke hearts. Cover and cook over low heat until tender: it will take about an hour. Once ready, blend them until they are creamy.
Cut the preserved leaves into thin strips and fry them in plenty of boiling peanut oil. Drain them when they are golden and crunchy and arrange them to dry on absorbent paper. Keep them aside warm.
Now dedicate yourself to cooking the rice. Heat a couple of tablespoons of oil in a large saucepan and toast the rice. Add the wine and cook the risotto with lightly salted boiling water, as usual: adding a ladle of liquid as the previous one is absorbed. A couple of minutes from the end, add the artichoke cream and mix well.
Off the heat, add the butter and cheese, mix well, cover and leave to stir for a couple of minutes. Divide the risotto into individual dishes, complete with the strips of fried artichoke and serve.
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