Risotto with artichokes and bottarga

Procedure

To prepare the risotto with artichokes, Clean the artichokes by removing the final part of the stem, removing the leaves harder and ends; cut the artichokes in half and remove the internal 'barbetta' and put them in a bowl with acidulated water with a little lemon juice.

Finely chop the shallot and put it in a large saucepan together with the extra virgin olive oil: Sauté gently until it becomes transparent, adding a little hot water not to burn. Add the rice and toast it with care, stirring constantly, for about 2-3 minutes:

Cut the artichokes and place them into the casserole, Brown for a few minutes with the rice and deglaze with white wine. Allow alcohol to evaporate and salt slightly. andiron. At this point the rice should be brought to cooking, adding slowly the hot vegetable stock: the rice must absorb the broth before adding more and should be mixed very often, because it tends to attaccasi. When the rice will be cooked to the wave (al dente but creamy), season with salt, Add the butter and stir in the Parmesan.

Serve the risotto with artichokes garnishing the dish with a little chopped parsley or parsley powder, freshly ground black pepper and chopped slices of fish. If you can't find fresh bottarga, You can use the dry already grated, or you can simply have an amazing risotto with artichokes. And now, Enjoy your meal!

MATCHING: the choice was bound to fall on a wine bianco sardo, Vermentino di Gallura white wine. We recommend the Canayli of Gallura, with hints of pepper, No acidity in order not to strengthen the bitter taste of artichokes, but with the slight bitter taste the wine from Vermentino.