Risotto with artichokes and mascarpone. I crazy about the risotto, and I love the one with artichokes. I really like the basic version, creamy and tasty at the right point, I like what enhanced by ROE which it combines beautifully with artichokes enhancing the part saline, and today I propose an alternative version, where the flavor of the artichokes is softened by the creamy mascarpone, I use to stir the risotto instead of butter. A little’ chopped parsley and plenty of black pepper and here's a tasty dish and fragrant. Try doing that in the next few days to Christmas parties, perhaps enhanced by a crisp touch as the grain waffles!
Ingredients for 4 people:
- 400 grams Arborio rice
- 5 artichokes
- 5 tablespoons extra virgin olive oil
- Golden onion
- 60 grams of mascarpone
- 70 grams of Parmesan cheese
- half a glass of white wine
- salt and black pepper as required
- a handful of chopped parsley
- one and a half litres of vegetable stock made with a carrot, half an onion, a stalk of celery
Clean the artichokes by cutting the final part of the stem, removing the leaves harder and ends, cut the artichokes in half and remove the 'beard' internal and place them in a bowl with water acidulated by washing well.
Finely chop an onion and place in a large saucepan with the olive oil: fry gently until it becomes transparent. Thinly slice the artichokes and place them in the pan: sauté for 5 minutes, adding, possibly, a little vegetable broth.
Add the rice and toast well, always mixing it, for 2-3 minutes: add the white wine and let evaporate the alcohol. Season with salt. At this point the rice must have been cooking, according to the timing provided from the package, adding slowly the hot vegetable stock: the rice has to absorb the broth before adding the other.
When the rice is cooked, salt and pepper, add the mascarpone and stir in the Parmesan. Serve garnished the dish with a little chopped parsley.