Stewed Rice With Artichoke Heart

2021-01-27   |   by CusiGO

As we told you when we made lamb Rigatoni, we made a meal with our broth. We like risotto. The recipe is this Risotto with artichoke heart and marmalade on it.

If we just make Risotto with a good mutton soup, the enjoyment is complete, but we want to bring a little elegance and taste contrast to these artichoke hearts. In this recipe of artichoke risotto, we use pickled vegetables, but in this season, it’s best to choose fresh artichoke.

If you’re using canned artichokes and don’t like the acid in government liquid, just rinse it and leave it in olive oil for a few hours. We prefer it.

Put the orange juice, sugar, salt and spice mixture in a saucepan and cook over low heat until caramelized. The artichokes must be drained thoroughly so that they do not inject liquid into the frosting, then put them in a pot and continue to cook for a few minutes until they become frosting.

When you make the first course, you can make risotto. Peel and mince the leeks, put them into a casserole or pot, add proper amount of oil, simmer them until the leeks are transparent, and add a little salt. Then add the rice, heat it over medium heat, and move the rice with a spatula until it loses its white color.

Then water with wine and cook until absorbed. Then start adding mutton soup from one glass to another. When you add the first glass, don’t add the next until it’s almost dry. Remember to move from time to time throughout the process, although we usually don’t loosen the spoon.

Before adding the last gravy, add half of the ground parmesan cheese, mix well, add the gravy and let stand for a few minutes until the desired texture is achieved, then add the remaining parmesan cheese.

Serve Risotto with orange juice artichokes and sprinkle with parmesan cheese. Enjoy yourself!