RISOTTO WITH ARTICHOKES AND BOTTARGA Ingredients for 4 people: 400 grams of Arborio rice 5 artichokes 5 tablespoons extra virgin olive oil golden onion 40 grams of butter 70 grams of parmesan cheese half a glass of white wine Salt and black pepper to taste A handful of chopped parsley Bottarga (dried eggs of mullet) cut into thin slices and a half liters of vegetable stock made with carrot, onion, celery Clean the artichokes. Chop an onion and place in a saucepan with the oil: fry slightly. Chop the artichokes and put them in the saucepan: sauté for 10 minutes, adding, if necessary, a little vegetable broth. Add the rice and toast stirring for 2-3 minutes, add the white wine and let it evaporate. Season with salt. Cook the rice by combining the broth slowly. Season with salt, add the butter and stir in the Parmesan cheese. Sprinkle with chopped parsley, black pepper and bottarga.....
Posted on: Mon, 06 Oct 2014 21:32:16 +0000
Trending Topics
Recently Viewed Topics
© 2015