Stuffed artichokes with saffron risotto. An original and alternative way of filling the artichokes, with a creamy and tasty risotto. Since the stuffed artichokes are one of the most popular Italian dishes, because they do not combine them with another traditional dish such as risotto and beloved? They can be served as an appetizer or first course and are perfect for buffets. The saffron risotto is creamy with cheese, thyme and toasted hazelnuts.
The process is simple: clean the artichokes as to make normal stuffed artichokes (and find how to do step by step in VIDEO TUTORIAL on my Youtube Channel), prepares a risotto much to the wave and stuffing the artichoke risotto. Then, Cook artichokes in a pan with oil and little water until they become tender. Then you garnish the artichoke with a shower of toasted hazelnuts. Obviously, You can serve these artichokes as a hearty main dish, accompanied by a mixed salad. Obviously, If replacing the oil with butter and omit the cheese, you get a rich, tasty vegan dish. Take a look at all my RECIPES WITH ARTICHOKES where you will find the first, seconds, appetizers and side dishes of vegetables this amazing and I wish you good day!
ARTICHOKES STUFFED WITH SAFFRON RICEPrint This
- 8 artichokes (pick a fairly soft and large type, as the Roman violets)
- 150 grams of Carnaroli or Arborio rice
- Saffron pistils as required
- extra virgin olive oil as required
- 30 grams of cold butter
- one shallot
- lemon thyme as required
- vegetable broth as required
- 50 ml dry white wine
- 30 grams of Roasted Hazelnuts
- pecorino stagionato PDO as required
- extra virgin olive oil for cooking artichokes as required
Clean the artichokes by removing the outer leaves and harder erections and cuff (don't throw it, You can fry it or stufarlo to dress a pasta or risotto) and soak them in acidic water with lemon juice. Dry the artichokes well and spread the corolla of leaves with your hands, gently. Then stick a knife in the Center and turn it over to remove the goatee inside and create the space needed for the filling. Finally, prick the bottom of the artichokes with the prongs of a fork for easy cooking.
For the risotto, wither finely chopped shallot in butter. Add the rice and toast it. Deglaze with the wine and add the Saffron dissolved in a little hot water. When the alcohol has evaporated, start cooking the risotto by adding the lemon thyme and, floor plan, vegetable broth. Consider that the rice will cook further inside of the artichoke, so try to stay quite behind in cooking. Mantecare, fire off, with the butter into cubes and grated pecorino and leave to rest.
Fill each artichoke risotto, pressing down firmly enough to fill them and forming a ' dome’ of rice, then decorate with chopped hazelnuts. Arrange the artichokes' standing’ with the filling on top, in a roasting pan with high sides and add on the bottom a little water with a few drops of lemon. Cover the pan with aluminum foil and cook for 20 minutes or until, by inserting the prongs of a fork at the base of the artichoke, This will not be an early. If you want to make the top of the class (thing that I appreciate most sincerely), Once the artichokes are cooked pass them under the grill at 220 degrees for 5 minutes so that the surface of the Golden and crunchy risotto. At this point I just have to tell you "good appetite!”.
THE PAIRING: With artichokes we choose to combine a light beer, produced in Augsburg (Syracuse). The company is called “Bona” (its owner is Andrea Bona) and the beer is called Augusta: is a pils lager style, with scents ranging from floral ones malt, a dense foam, slightly bitter, with an alcohol content of 4,8% vol. All beers produced by the Sicilian company are not pasteurized and are therefore considered "raw".