Good morning! Lovers of Artichoke and risotto, Don't miss this vegetarian recipe and luscious! Artichokes stuffed with a creamy saffron risotto with pecorino, thyme and toasted hazelnuts. The process is simple: clean the artichokes as to make normal stuffed artichokes, 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, or in a buffet. And with this recipe I stretch a bit more my personal list ' carciofara’ :-). Obviously, If replacing the oil with butter and omit the cheese, you get a rich, tasty vegan dish.
Ingredients for 4 people:
- 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 water acidulated with lemon juice. Blot artichokes and broadening corolla of leaves with 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 keep enough back to cooking. Cream, 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 bake for 15 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 “Enjoy your meal!”.
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 the beers produced by the Sicilian company are not pasteurized and therefore are to be considered “crude”.