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2 each baby artichokes
2 cup of olive oil
1/2 cup of fresh grated Parmigiano Reggiano
1 cup of "carnaroli rice"
1 quart of vegetable stock
1 each fresh shallot
sea salt and ground black pepper

Parmigiano Reggiano "risotto" with grilled baby artichokes


Clean the baby artichokes and then put in a small casserole with the oil, make sure the artichoke will be completely immerse under the oil, put a small plate on to help keeping them under; sealed the top of the casserole with aluminum foil, turn on the flame to low position and let it warm up slowly, it will take 45 minutes to a hour for the artichokes to became tender. Remove the casserole from the flame and let the oil completely chill down at room temperature with the artichokes inside. Start preparing for the risotto, chop fine the fresh shallot, and let it sweat with little olive oil from the cooking poaching artichoke; add the carnaroli rice and start cooking with few ladles of hot boiling vegetable stock, it will take about 20 minutes, seasoned with salt and pepper, and continuing to add ladle of stock, keeping stirring the risotto until will be come tender, at this point turn off the flame, let the rice rest for few minutes add the fresh grated Parmigiano Reggiano, some of the artichokes poached olive oil, stir into the rice. remove the artichokes from the oil cut them in half and place on hot griddle for few minutes to caramelized. Present the risotto on a plate with the grilled baby artichokes as a garnish and fresh shaved Parmesan cheese.

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