Today a wonderful risotto artichokes and bottarga: Sardinia on the table. How can you resist lying on the benches in front of artichokes markets? Roman violets, artichokes Sicilian, the Sardinian spiny. I can not do, and then I leave the recipe, very easy, one of my favorite dishes with new photographs just taken. A dainty dish, creamy and tangy. 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 risotto also I suggest you another plate of season, the RISOTTO WITH MUSHROOMS , also in version VIDEO RECIPE on my YouTube Channel.
The trick chef
If you want, potete aggiungere a questo risotto anche un pizzico di zafferano sciolto nel brodo caldo. Per renderlo più originale, al posto del prezzemolo tritato, I used parsley powder, made by simply letting dry the parsley in the oven at 100 degrees for 10-12 minutes. Se volete potete fala anche voi facilmente in casa: parsley powder is beautiful to look at and gives the dish a vegetable twist, almost of chlorophyll.
If you can not find fresh mullet you can use the dry, already grated and, If you do not find any kind, you can enjoy a simple, awesome, creamy risotto. I also recommend you have a look at all my RECIPES WITH ARTICHOKES. Have a good day!
RISOTTO WITH ARTICHOKES AND BOTTARGA (easy recipe)Print This
- 320 grams of Carnaroli rice
- 5 artichokes (I suggest the Sicilians or Sardinian spiny)
- extra virgin olive oil, to taste
- one shallot
- 50 grams of butter
- 70 grams of grated Parmigiano Reggiano PDO
- half a glass of white wine
- salt and black pepper, to taste
- a handful of chopped parsley (or dust with parsley)
- mullet cut into very thin slices
- one and a half litres of vegetable stock made with a carrot, half an onion, a stalk of celery
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 ' Baba’ inside and place them in a bowl with water acidulated with a little’ lemon juice.
Finely chop the shallots and place in a large saucepan along with the extra virgin olive oil: Sauté gently until it becomes transparent, adding a little hot water so it doesn't burn. Add the rice and toast it carefully, 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 the alcohol to evaporate and salt lightly. Wing. At this point the rice should be brought to cooking, adding slowly the hot vegetable stock: the rice should absorb the broth before adding the other and is mixed very often, because it tends to attaccasi. When the rice is 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!
THE PAIRING: the choice was bound to fall on a wine bianco sardo, Vermentino di Gallura white wine. We recommend theCanayli 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.