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Monday, Sep 01st

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Risotto with artichoke hearts and lemon

With the Vialone nano variety I prepared the following nutritious dish:


 
Risotto with artichoke hearts and lemon

Information

Main Ingredient Risotto rice
Preparation Time Up to 15 mins: Quick
Cooking Time 15 mins
Course Main
Recipe Serves 4
Recipe Type VegetarianItalianIngredientGluten Free
Ingredients
  • 400gr <Vialone nano rice
  • 800ml home-made vegetable stock
  • 1 small onion, finely chopped
  • 6 small artichokes
  • zest and juice of 1 lemon
  • a bunch of fresh mint
  • extra virgin olive oil
  • a knob of butter
  • 60g grated Parmesan cheese
  • shavings of Parmesan cheese
Method

Wash the artichokes, cut off the top part and peel the hard leaves.  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 saucepan sauté 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.  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.

Related recipes

Risotto with fennel and ricotta
Risotto with artichokes and lemon
Risotto with Parmigiano Reggiano
Risotto with spinach

 

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