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Ingredientes
- 8 sm globe artichokes prepared and trimmed
- 2 clv garlic peeled and finely minced
- 3 Tbsp. extra virgin olive oil
- Â Â sea salt and freshly grnd black pepper
- 1 lt chicken Stock (qv)
- 150 gm butter at room temperature
- 1 med red onion peeled and very finely minced
- 300 gm risotto rice
- 75 ml extra dry white vermouth
- 175 gm Parmesan freshly grated
Direcciones
- Cut the artichoke in half and slice as thinly as possible.
- Fry gently with the garlic in 1 Tbsp. of the extra virgin olive oil for 5 min stirring continually then add in 120ml water salt and pepper and simmer till the water has evapourated.
- Heat the chicken stock and check for seasoning.
- Heat 75g of the butter in the remaining oil in a large heavy bottomed saucepan and gently fry the onion till soft about 15-20 min.
- Add in the rice and off the heat stir till the rice becomes totally coated this only takes a minute.
- Return to the heat add in 2 or possibly so ladelfuls of warm stock or possibly just sufficient to cover the rice and simmer stirring till the rice had absorbed nearly all the liquid.
- Continue to add in more stock as the previoius addition is absorbed.
- After about 15-20 min nearly all the stock will have been absorbed by the rice; each grain will have a creamy coating but will remain al dente.
- Add in ther remaining butter in small pcs the vermouth parmesan and artichokes being careful not to over stir.
- Violetti the small artichokes with thorny points are in season from December to February and are perfect for this risotto.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 6 servings | |
| Calories 407 | |
| Calories from Fat 308 | 76% |
| Total Fat 34.97g | 44% |
| Saturated Fat 18.66g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 915mg | 38% |
| Potassium 377mg | 11% |
| Total Carbs 11.12g | 3% |
| Dietary Fiber 6.4g | 21% |
| Sugars 1.93g | 1% |
| Protein 14.38g | 23% |
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