Artichoke Risotto Recipe
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
🕐 Preparation: 30 min.
🕐 Cooking: 40 min.
| For the 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 | ||
| For the 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 | ||
Instructions:
-
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.
-
Rinse the rice through a strainer with plenty of cold water.
-
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.
-
Add the rice to the roasted onions and fry together for 3-4 minutes.
-
Chop the artichokes into 1cmx1cm cubes and add to the rice, continue frying for 5 more minutes.
-
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.
-
At this stage, if you wish, add white wine to the roasted rice and turn it for five minutes and let the alcohol evaporate.
-
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.
-
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.
-
When the rice releases its starch and becomes creamy, add two spoons of butter and finely grated Parmesan cheese (or fresh cheddar) and mix.
-
Check for salt during serving. Serve hot garnished with finely chopped dill, lemon slices and Parmesan cheese. Enjoy your meal!
Pilaf
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