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Wednesday, December 26, 2012,1:29 AM by
V.Chitralekha

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RISOTTO WITH ARTICHOKES

Serves :
4

Preparation Time :
1 hour

Cooking Time :
45 minutes

Preparation Method :

  • Melt half the butter in a large pan and fry the onion gently with the prosciutto and the parsley until the onion is soft.
  • Prepare the artichokes by removing all the external leaves. Cut the artichokes in half and then into quarters.
  • Rub the cut artichokes thoroughly with the lemon quarters to prevent oxidization. Remove the chokes and cut the artichokes into thin strips.
  • Put the sliced artichokes into a basin of cold water with the lemon quarters until required.
  • Drain and dry the artichokes carefully, then add them to the onion. Stir and simmer gently, basting occasionally with the wine.
  • Season with salt and pepper, when the artichokes are soft, add rice and stir until the rice is crackling hot.
  • Pour in 3 ladlefuls of stock and stir to allow the rice to absorb the liquid, then add the next ladleful.
  • Continue stirring and adding stock until the rice is tender and creamy, but still firm to the bite.
  • Remove from the heat and stir in the remaining butter and the Parmigiano Reggiano.
  • 10Adjust the seasoning, cover and rest for about 5 minutes. Transfer on to a warmed platter and serve at once.

INGREDIENTS

  • 8 large, fresh globe artichokes
  • 1 lemon, quartered
  • 100 grams unsalted butter
  • 1 small onion, finely chopped
  • 100 grams prosciutto crudo,( chopped finely)
  • 50 grams fresh flat leaf parsley, finely chopped
  • 150 ml dry white wine
  • 400 grams Arborio rice
  • 1.5 litres chicken or vegetable stock, kept simmering
  • 50 grams freshly grated Parmigiano Reggiano
  • Freshly milled black pepper and Salt

5 comments for “Risotto with Artichokes”

  • Posted Sunday, February 12, 2023 at 5:53:35 PM

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