Why have I always been so scared of making risotto? By following this recipe I made the best risotto I have tasted outside of Italy. And my family agr...
Risotto, artichokes and cheese: what can go wrong? In our eyes, absolutely nothing, but making the perfect risotto is sometimes harder than you think.
That is where Piave DOP Cheese comes into play: although most risottos finish with a little parmesan cheese to better amalgamate the dish, but making cheese one of the starts of this dish is what really makes a difference!
If artichokes are in season, we really recommend using them as often as possible: their nutritional values and benefits are immense, and it doesen't hurt that they're absolutely amazing and packed with taste!
for 4 servings
Finely mince the onion.
In large sauce pot, boil the broth that will be used to cook rice.
In a sauté pan, heat extra-virgin olive oil to coat pan. When heated, add the onion and cook until lightly browned.
Once browned, add rice. Cook until lightly toasted over low heat, add white wine.
Once wine has cooked off, slowly add broth a ladleful at a time. Add more liquid as rice absorbs the broth.
Using sharp knife, remove upper part of artichokes, then remove tough outer leaves until you reach soft inner leaves.
Remove green section surrounding artichoke heart, and cut artichokes lengthwise, you should have 8 quarters from each artichoke.
When the risotto is half-way cooked, add the artichokes and continue cooking, by adding broth.
When the risotto is cooked, turn off the heat. Season with salt and add a cube of butter, possibly cold, and shave a generous portion of Piave DOP cheese.
Continue stirring slowly for at least 2 minutes to 'mantecare' your risotto.
Katherine Tuesday 23rd of March 2021
Risotto Piave and Artichokes!
Why have I always been so scared of making risotto? By following this recipe I made the best risotto I have tasted outside of Italy. And my family agreed (yes, even the kids)!