Risotto with artichoke hearts and lemon
With theÂ Vialone nano variety I prepared the following nutritious dish:
Wash the artichokes, cut off the top part and peel the hard leaves. Â Slice them in half and remove the hairy core from the centre. Place the artichokes in a bowl with water and lemon juice until you prepare the risotto.
Prepare the vegetable stock. Click here to follow the recipe.
Following, toast the Vialone nano rice in some olive oil, add the boiling stock and cook for 10 minutes on low heat. No need to stir.
Meanwhile, take 6 halves of the artichokes and slice them thinly. In a saucepanÂ sautĂ©Â the chopped onion and add the artichoke slices and halves. Add a little water and leave to simmer for 10 minutes, whilst the rice is cooking.
Add the artichoke mixture to the risotto and cook for a couple of minutes. Remove from heat and add butter, grated parmesan, juice of half a lemon, lemon rind and torn up mint leaves. Â Stir delicately and cover with a linen cloth. Leave to rest for 2 minutes. Serve with parmesan shavings.
For a first hand experience book your table at the Degustation: Riso and Risotto by Gabriele Ferron.
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