Risotto with artichokes, lemon and walnuts
Rate this recipe!
| Preparation Time | 35 minutes |
| Cooking Time | 20 minutes |
| Servings |
persons
|
Ingredients
- 150 g De Tacchi Carnaroli rice
- 2 Tender artichokes
- 1/2 Lemon
- 5 g Fresh rosemary
- 1 sprig Parsley
- 1 handful of Shelled walnuts
- 30 g grated Parmesan cheese
- 1 knob of Butter
- 2 tablespoonfuls Extra virgin olive oil
- Salt and pepper
Ingredients
|
Rate this recipe!
|
Instructions
- Fill a saucepan with 500 ml of water and bring to the boil. One can decide whether to add salt immediately (about 10g of rough salt) or at the end of the cooking process. Prepare the artichokes, discarding the tougher outer leaves so as to use only the heart of the vegetable, chopping them finely and excluding the tip. To avoid oxidation and discolouring sprinkle the artichoke with the juice of half a lemon as soon as they are cut. Mix them also with the fresh, finely-chopped rosemary.
- Place another pot (casserole dish) on a medium/high heat and immediately add the two spoonfuls of extra-virgin olive oil, add the rice and stir with a wooden spoon. As soon as the oil starts to form bubbles, add 1/4 of the boiling water and the previously prepared artichokes. Continue cooking over a medium heat, stirring occasionally and adding water as the rice absorbs it.
- After about 12/16 minutes (depending on the desired consistency of the rice), turn off the heat and add the chopped parsley, butter and grated Parmesan cheese and stir quickly and vigorously to achieve the desired creaminess. At this stage it may be necessary to add a little extra water. Taste and check the saltiness and adjust if necessary. If no salt was added to the water previously, some fine or flaked salt may be added at this point.
- Serve and garnish each plate with the walnut kernels. Some freshly ground black pepper may be added. It is advisable to wait 1-2 minutes before serving.
Share this Recipe
