Wednesday, 21 August 2013

Artichoke Risotto

olive oil
4 small violet artichokes
1 clove garlic, peeled
1 onion, finely diced
1 celery stick, finely diced
1 carrot, finely diced
150g arborio rice
1 litre vegetable stock
125 ml white wine
freshly grated parmesan
good knob of butter
basil, freshly sliced
Peel the artichokes back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Immerse the artichokes in water with the juice of half a lemon in a bowl with a plate placed on top of them to keep them immersed and stop them discolouring. Just before use remove from water and pat dry with a cloth then cut in half and then lay cut side down on work top and cut into slices.
Heat a pan, add a glug of olive oil and fry the onion, carrot and celery for 3-4 minutes, or until softened, then add the artichokes and garlic, cook for 4-5 minutes, or until tender.
Add the rice to the pan and stir to coat in the oil. Cook for a few minutes, then add the white wine and let simmer till wine reducued.
Keep the stock hot in a pan set over a low heat. Add a ladleful of stock to the pan with the rice, stirring frequently. Allow the rice to absorb most of the liquid before adding another ladleful of stock. Continue to cook for about 20 minutes, adding the stock until the rice is tender with a creamy texture.
Stir the sliced basil into the risotto along with the butter and parmesan. Season, to taste, with salt and pepper and serve.

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