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Receta Risotto With Artichokes ( Risotto Con Carciofi)
by Global Cookbook

Risotto With Artichokes ( Risotto Con Carciofi)
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  Raciónes: 6

Ingredientes

  • 8 sm globe artichokes prepared and trimmed
  • 2 clv garlic peeled and finely minced
  • 3 Tbsp. extra virgin olive oil
  •     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

  1. Cut the artichoke in half and slice as thinly as possible.
  2. 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.
  3. Heat the chicken stock and check for seasoning.
  4. 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.
  5. Add in the rice and off the heat stir till the rice becomes totally coated this only takes a minute.
  6. 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.
  7. Continue to add in more stock as the previoius addition is absorbed.
  8. 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.
  9. Add in ther remaining butter in small pcs the vermouth parmesan and artichokes being careful not to over stir.
  10. Violetti the small artichokes with thorny points are in season from December to February and are perfect for this risotto.
  11. Serves 6