Artichoke Risotto Recipe

Artichoke Risotto

Risotto, one of the most important dishes of Italian cuisine, is Italian rice pilaf cooked in meat, chicken or vegetable broth and brought to a creamy consistency. Even though it takes some time, it's a masterpiece worth the effort. Parmesan gives flavor to the warm meeting of artichoke and risotto rice with broth. Bon Appetit!

Ingredients:

For: 4 People
Prep: 30 Min
Cook: 40 Min
Ingredients for For Chicken Broth:
Chicken Leg (Hipped) 2   Qty
Dry Onion 1   Qty
Bay Leaf (Dry) 4   Qty
Clove 6   Qty
Salt 1   Tsp (large)
Grain Black Pepper 1   Tsp
Water 5   Cup
Ingredients for Risotto:
Arborio Rice (Starchy) 1.5   Cup
Chicken Broth (Homemade Vegetables) 5   Cup
Artichoke (Stripped And Cleaned) 4   Qty
Olive Oil 2   Tbsp
Garlic 2   Clove
Lemon 1   Qty
Dry Onion (Medium size) 1   Qty
White Wine 1   Half Cup
Parmesan 3   Tbsp
Butter 2   Tbsp
Black Pepper 1/2   Tsp
Salt 1   Tsp
Dill 1/2   Bunch

Steps:

  1. For chicken broth, peel 1 onion and stick the cloves on it in a deep pot. Wash the chicken thighs, put them in the pot. Add bay leaf, salt, garlic, dried rosemary and 4-5 black peppercorns and bring to a boil over medium heat.
  2. Rinse the rice through a strainer with plenty of cold water.
  3. Chop 2 onions into very fine and small cubes and add them to the oil you have heated in a wide rice cooker and fry until they turn pink.
  4. Add the rice to the roasted onions and fry together for 3-4 minutes.
  5. Chop the artichokes into 1cmx1cm cubes and add to the rice, continue frying for 5 more minutes.
  6. When the chickens are thoroughly cooked, pass the ingredients through a fine mesh strainer and return the drained chicken broth to the stove. Continue to simmer on low heat until the risotto is cooked through.
  7. At this stage, if you wish, add white wine to the roasted rice and turn it for five minutes and let the alcohol evaporate.
  8. Add a ladle of the boiling chicken broth to the rice and mix in the same direction. Add a ladle of chicken broth as it absorbs water and continue adding chicken broth until the rice is soft and creamy.
  9. At this stage, finely grate the yellow part of the peel of 1 thoroughly washed lemon and add it to the risotto. Add a teaspoon of lemon juice.
  10. When the rice releases its starch and becomes creamy, add two spoons of butter and finely grated Parmesan cheese (or fresh cheddar) and mix.
  11. Check for salt during serving. Serve hot garnished with finely chopped dill, lemon slices and Parmesan cheese. Enjoy your meal!

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