How to prepare risotto with artichokes and mullet bottarga at home: a creamy and tasty risotto, very simple to do

Today a wonderful risotto with artichokes and mullet bottarga. Artichoke risotto is a recipe that crosses much of Italy, but the addition of mullet bottarga gives this risotto a clear Sardinian touch. To prepare, you can use any type of artichoke, but my preference definitely goes to the Cimaroli artichokes, to Sicilian violets and obviously to Sardinian spiny artichokes. And if you're not sure you know how to clean artichokes, look at the VIDEO TUTORIAL on my YouTube channel.

Artichoke risotto: recipe and variants

The result is a creamy and tasty dish. The risotto with artichokes for me deserves a place of honor among the risotto 'homemade', suitable for a quick dinner. And the mullet roe makes it even more special. If you love risottos I suggest you take a look at all of mine RECIPES FOR RICE. And first of all to try the RISOTTO WITH ARTICHOKES AND MASCARPONE, very delicate. But also another seasonal dish, il RISOTTO WITH PORCINI MUSHROOMS , which you can also find in RECIPE VIDEO on my YouTube Channel.

The trick chef: the parsley powder

If you want, you can also add to this risotto a pinch of saffron dissolved in hot broth. To make it more original, instead of chopped parsley, I used parsley powder. You can do it simply in house you too, leaving the parsley to dry in the oven at 100 degrees for 10-12 minutes. The parsley powder it is beautiful to look at and gives the dish a vegetal touch, almost of chlorophyll. Is’ a chef's trick to make any dish more beautiful thanks to its bright green

If you can't find the whole bottarga in baffe, you can use the dry one, already grated. And you can't find any kind or if you don't like it, you can enjoy a simple, awesome, very creamy artichoke risotto. And I also recommend you take a look at all of mine RECIPES WITH ARTICHOKES. You don't want to miss them ARANCINI WITH ARTICHOKES o i ARTICHOKES STUFFED IN SICILIEN STYLE! And now I wish you a good day!

RISOTTO WITH ARTICHOKES AND BOTTARGA (easy recipe)

Portions: 4 Preparation: 30 minutes Cooking: 25 minutes 25 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 5 voted )

Pin

Print

Ingredients

320 grams of Carnaroli rice

3 artichokes (Sicilian violets or Sardinian thorns)

extra virgin olive oil

one shallot

50 grams of butter

70 grams of grated Parmigiano Reggiano PDO

half a glass of white wine

salt and black pepper

chopped parsley (or dust with parsley)

mullet cut into very thin slices

one and a half liters of vegetable broth

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 'beard' and place them in a bowl with water acidulated with a little lemon juice. If you're not sure how to clean artichokes, look at the VIDEO TUTORIAL on my YouTube channel.

Finely chop the shallot and place 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, always stirring, 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 the alcohol to evaporate and add light salt. andiron. At this point the rice must be cooked, adding slowly the hot vegetable stock.

The rice must absorb the broth before adding more and should be stirred often, because it tends to stick to the bottom. When the rice is cooked al wave (al dente but creamy), add salt to taste, add the butter and mix with the Parmigiano Reggiano and/or the grated Sardinian pecorino.

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 the bottarga in baffe, you can use the dry one already grated, or you can simply enjoy an amazing risotto with artichokes. And now, I wish you bon appetit!

Note

Combination: 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.