CREATIVE

RISOTTO WITH ARTICHOKES AND GRAN PECORINO

EASY | 60 minutes

Ingredients

4 people
  • Rice 280 g
  • Onion 1
  • Butter 120 g
  • Extra virgin olive oi 2 tablespoons
  • White wine 1 glass
  • Artichokes 4
  • Shallot 1
  • Gran Pecorino Riserva 40 g
  • Vegetable broth to taste
  • Salt to taste
  • Pepper to taste

Method

1

Cut the artichokes into julienne strips and cook them over high heat in a pan with oil and garlic.

2

In the meantime, prepare a good vegetable broth, put a courgette, a carrot, a white onion, half a fennel or a stalk of celery and a little salt in a pot with cold water.

3

In a saucepan, let melt 40 g of butter with two tablespoons of oil and season the ground shallot, when the shallot becomes transparent add the rice and let it toast. Blend with wine and let evaporate.

4

Now proceed and cook the risotto, add a little hot broth at a time, add a ladle of broth when the previous one has been absorbed.

5

Halfway through cooking, add the artichokes cooked in olive oil, parsley and garlic, and mix.

6

When cooked, remove from the stove, whisk with the remaining butter and grated Gran Pecorino Riserva, adjust with salt and pepper as you like.

7

Plate up and serve hot.

RECIPE BY: Luisa Bayre and her staff

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