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Cooking time40 min.
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ComplexityLow
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Servings4
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Montsià Ricecarnaroli
Artichoke lovers cannot miss this risotto recipe with Arròs Montsià Carnaroli. The grace of this rice is the puree that we will make with part of the artichokes that we are going to use and that gives the recipe an extra creaminess.
Ingredients
- 400 g Montsià Carnarolli Rice
- 8 artichokes
- 1 onion
- 1 clove garlic
- 60 g grated Parmesan
- 40g butter
- 1200 liters of chicken broth
- ½ glass of white wine
- Olive oil
- Water
- Salt
0/11 Ingredients
0/10 Instructions
Instructions
- Peel 4 artichokes and boil the hearts, just covered with water.
- Peel the other 4 and cut each one into eight pieces. Booking.
- In a saucepan, cook the onion over low heat with a drizzle of olive oil. When the onion is cooked, add the cut artichokes. Cook 2 minutes, no more is needed.
- Add the rice and give it two turns with the onion.
- Add the wine and let it reduce.
- Crush the 4 boiled artichokes and pass them through the Chinese strainer.
- Add the purée-cream and stir.
- You see adding the hot chicken broth, little by little, as the rice needs it, without stopping stirring.
- The total cooking of the rice will be about 18 minutes.
- Remove from heat and add the butter and grated Parmesan.