- 6 large artichokes (hard leaves
- removed) diced
- 400g Carnaroli risotto rice
- 1 small onion finely chopped
- 50g parmesan
- 100g unsalted butter
- 6 tblsp olive oil
- 150ml white wine
- Stock
- 1.5 kg Organic chicken bones
- 1 med carrot
- 1 med onion
- 2 stems celery
- 1 small leek
- 2 ltr water
- Pecorino Sauce
- 30g diced shallots
- 100g unsalted butter
- 100ml milk
- 200g pecorino grated
Artichoke risotto - serves 4
Ingredients
Method
Stock
1. Wash chicken bones and place in saucepan, bring to boil
let boil for 2 minutes, skim off scum, add vegetables and
let simmer for 50 mins
2. Filter the stock, and keep it simmering on low heat
Risotto
1. In saucepan, sautee the artichokes gently in olive oil until soft.
Set aside
2. In a large saucepan, sautee onion with olive oil until soft
3. Add rice, keep stirring until translucent.
4. Add white wine and keep stirring until wine is absorbed
From now on, add one ladle of stock at a time, whilst keeping stirring
and letting it absorb, until rice is cooked and slightly firm (al dente)
This takes approx 14 mins
5. When risotto has reached this stage, make sure it is not too
dry or soupy but soft in consistency. Add butter and parmesan
Mantecatura - this is the process of emulsifying butter and parmesan
and beating it into the risotto
6. Turn the heat off and stir vigourously so that the butter
and parmesan makes the risotto creamy and shiny
Serve on four plates with remaining artichokes (warmed up)
NB Risotto is tricky to prepare. Beware!
Don't add too much stock at one time
Don't forget to stir constantly, or it sticks to the pan in no time
Pecorino Sauce
1. Sweat shallot in butter until soft
2. Add milk. Bring to boil. Add pecorino
3. Let simmer, keep stirring until creamy
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