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