Artichoke And Parmesan Risotto Best Recipes

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ARTICHOKE RISOTTO: RISOTTO COI CARCIOFI

2022-12-09



Artichoke Risotto: Risotto Coi Carciofi image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients:

  • 1 quart chicken stock
  • 10 baby artichokes
  • 1 lemon, juiced
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon virgin olive oil
  • 1 pound arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup grated Sicilian pecorino
  • 2 tablespoon fresh minced Italian parsley
  • 1 sprig thyme, leaves removed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Steps:

  • Bring the chicken stock to a boil over high heat.
  • Clean the artichokes, leaving the tender inner leaves attached to the hearts, and halved. Rub with 1/2 lemon.
  • Cook artichokes until tender, about 10 minutes.
  • In a saute pan over low heat, saute onions and garlic together in olive oil. Add rice and toast to harden the outer starch. Add wine and slowly add chicken stock, only adding as much as will evaporate in 1 minute, until rice is cooked and creamy.
  • When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. Just before serving, mix in the artichokes, cheese, chopped parsley, thyme leaves, and salt and pepper, to taste.

ARTICHOKE AND PARMESAN RISOTTO

2008-02-29



Artichoke and Parmesan Risotto image

Provided by Molly Stevens

Categories     Side     Kid-Friendly     High Fiber     Dinner     Parmesan     Artichoke     Spring     Summer     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 8 (side-dish or 4 main-course) servings

Number Of Ingredients 8

Ingredients:

  • 5 1/2 cups (or more) low-salt chicken broth
  • 2 tablespoons butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely chopped onion
  • 8 baby artichokes, trimmed, halved
  • 1 1/2 cups arborio rice (about 10 ounces)
  • 1/2 cup dry white wine
  • 1/2 cup finely grated Parmesan cheese

Steps:

  • Bring broth to simmer in saucepan.Remove from heat. Cover; keep warm.
  • Melt 1 tablespoon butter with oil in heavy pot over medium-high heat. Add onion; sauté until soft and golden, about 5 minutes. Pat artichokes dry and add to pot. Sprinkle with salt and pepper. Cover and cook until artichokes begin to brown, stirring often, about 8 minutes. Add rice; stir 2 minutes. Add wine; stir until absorbed, about 1 minute. Add 1 1/2 cups warm broth; cook until absorbed, stirring often, about 5 minutes. Add more broth, 1/2 cupful at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is just tender and mixture is creamy, about 20 minutes longer. Remove from heat; stir in cheese and 1 tablespoon butter. Season with salt and pepper. Transfer to bowl and serve.

GORDON RAMSAY'S JERUSALEM ARTICHOKE RISOTTO WITH SCALLOPS

2022-12-09



Gordon Ramsay's Jerusalem Artichoke Risotto With Scallops image

This is a really good way to use Jerusalem artichokes without all the fuss of having to peel them first. Many restaurants peel them and then put them into acidulated water to stop them going brown, but this just results in lemon-flavoured artichokes and a horrible, sour purée when they're cooked. It's no good having a beautiful white colour to the purée but no taste. With this recipe, the purée will be slightly off-white but it will have a lovely, intense flavour. When you stir it into the risotto, it adds a real earthiness. I offset the richness of the risotto and scallops with a drizzle of sweet sherry caramel

Provided by Chef T. Hogan

Categories     Rice

Time 1h

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup risotto rice
  • 2 cups hot chicken stock
  • 1 cup jerusalem artichoke, washed and sliced
  • 7 tablespoons butter
  • 1/3 cup cream
  • 1/4 cup parmesan cheese, grated
  • sea salt
  • fresh ground black pepper
  • 8 large scallops, sliced
  • 1/4 cup sugar
  • 1/4 cup sherry wine vinegar

Steps:

  • Heat a few tablespoons of olive oil in a pan, add the rice, and stir for 2-3 minutes so the rice absorbs the oil. Add the stock a little at a time, stirring constantly, until it has all been absorbed and the rice is cooked - around 25-30 minutes.
  • Meanwhile, cook the artichokes in 3 1/2 tablespoons of the butter until soft. Add the cream. Reduce down until the cream has almost evaporated and the artichokes are velvety in texture, stirring every now and then to make sure it's not catching on the bottom of the pan. Purée in a food processor. Mix the artichoke purée into the rice and add the remaining 3 1/2 tablespoons of butter and the parmesan. Check for seasoning.
  • Slice each scallop into three pieces and sauté in hot oil for 1 minute on each side until they're medium-rare. Place on top of the risotto. In a heavy-based pan, heat the sugar until it's a dark golden colour. Carefully add the sherry vinegar and reduce until you have a thick syrup. Drizzle this over the risotto, and serve.

Top Asked Questions

  1. What is your favorite risotto recipe?
    This is my favorite risotto." Heat chicken broth in a medium saucepan. Keep hot during preparation. Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown. Add the rice, and stir to coat.
  2. How do you cook with artichokes and chorizo?
    Reserve a few pieces for the garnish, then add the artichokes to the pan and stir to warm through. Remove risotto from the heat, then add chorizo and artichokes. Stir in remaining butter, 25g of parmesan and parsley. Season well and transfer to a large serving dish.
  3. How to cook artichoke hearts in olive oil?
    Directions 1 Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to... 2 To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring... More ...
  4. Should risotto run off the spoon?
    (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.

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