Thu, May 24 2012

artichoke risotto (risotto ai carciofi)

Even though artichokes are a really everyday ingredient in Italy, in the UK they do feel very luxurious. This is a basic risotto bianco with very thinly sliced artichokes added to it, which give it a wonderful perfume. You need small artichokes for this dish – not the large globe ones. When things like artichokes or courgettes are sliced thinly the Italians call this trifolati, which literally translates as ‘in the style of truffles’, i.e. wafer thin.
Ingredients
• 6 small or violet artichokes • zest and juice of 1 lemon • 1 x risotto bianco • sea salt and freshly ground black pepper • a small bunch of fresh mint, leaves picked • extra virgin olive oil Parmesan cheese, for grating
Nutrition Information
Serving Size 1 (212g) Recipe makes 6 servings Calories 366 Calories from Fat 79 (21%) Amount Per Serving %DV Total Fat 8.8g 13% Saturated Fat 1.5g 7% Monounsaturated Fat 4.8g Polyunsaturated Fat 2.1g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 48mg 2% Potassium 351mg 10% Total Carbohydrate 63.0g 21% Dietary Fiber 3.9g 15% Sugars 3.5g Protein 10.0g 20%
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Peel the artichokes back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Immerse the artichokes in water with half the lemon juice, with a heavy lid or heat-resistant dish placed on top of them to keep them immersed and stop them discolouring.

Start your risotto bianco and when you begin Stage 3 drop 6 of your prepared artichoke halves into the simmering stock. Continue cooking the risotto, adding the stock a ladleful at a time until the rice is half cooked. Slice the remaining artichoke halves very finely and stir into the risotto. Continue stirring the stock into the rice. At Stage 4, when the rice is cooked and you add the butter and Parmesan, stir in the rest of the lemon juice. Take the pan off the heat and check the seasoning.

Remove the cooked artichokes from the stock pan and toss with most of the lemon zest, the torn-up mint leaves and a splash of olive oil. Spoon the risotto on to 4 plates and place the dressed artichokes on top. Drizzle with any remaining dressing from the bowl and serve sprinkled with extra Parmesan and the rest of the lemon zest.

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