ARTICHOKE RISOTTO (RISOTTO AI CARCIOFI)
This is a basic risotto bianco with very thinly sliced artichokes added to it, which give it a wonderful perfume. You need small artichokes for this dish - not the large globe ones. When things like artichokes or courgettes are sliced thinly the Italians call this trifolati, which literally translates as 'in the style of truffles', i.e. wafer thin.
Provided by Jamie Oliver
Categories Mains Jamie's Italy Italian Pasta & risotto
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- 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 half the lemon juice, with a heavy lid or heat-resistant dish placed on top of them to keep them immersed and stop them discolouring.
- Start your risotto bianco and when you begin stage 3, drop 6 of your prepared artichoke halves into the simmering stock. Continue cooking the risotto, adding the stock a ladleful at a time until the rice is half-cooked.
- Slice the remaining artichoke halves very finely and stir into the risotto. Continue stirring the stock into the rice. At stage 4, when the rice is cooked and you have added the butter and Parmesan, stir in the rest of the lemon juice. Take the pan off the heat and check the seasoning.
- Pick and tear up the mint leaves. Remove the cooked artichokes from the stock pan and toss with most of the lemon zest, the torn-up mint leaves and a splash of olive oil.
- Spoon the risotto onto 4 plates and place the dressed artichokes on top. Drizzle with any remaining dressing from the bowl and serve sprinkled with extra Parmesan and the rest of the lemon zest.
Nutrition Facts : Calories 509 calories, Fat 20.8 g fat, SaturatedFat 11 g saturated fat, Protein 14.8 g protein, Carbohydrate 58.2 g carbohydrate, Sugar 4.3 g sugar, Sodium 2.7 g salt, Fiber 2.6 g fibre
ARTICHOKE RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
- To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.
OVEN BAKED ARTICHOKE RISOTTO
I need to give Kittencal credit for the concept for this recipe, as I have been using her Recipe #257278 and used it as a spring board to create this recipe. I served this with Recipe #263486 (making double the sauce) and serving it over the risotto and the flavors melded fabulously!
Provided by Cook4_6
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 400 degrees F.
- Prepare a medium oven-proof saucepan with a tight-fitting lid.
- In a large bowl combine the soup with chicken stock, milk, Parmesan cheese and black pepper until well combined; set aside.
- In the saucepan melt butter over medium heat.
- Add in onion and cook for about 4 minutes or until translucent.
- Add in rice and stir for 2 minutes.
- Add in the soup mixture and drained,chopped artichokes; stir with wooden spoon to combine.
- Cover with a lid and place in the oven.
- Bake for about 15 minutes; stir well then place back in the oven for 10 minutes with the lid on.
- Remove the lid; stir and continue baking for 10 minutes.
- Season with more Parmesan cheese is desired.
- Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).
Nutrition Facts : Calories 306.3, Fat 11.8, SaturatedFat 6.7, Cholesterol 32.7, Sodium 624.9, Carbohydrate 41.3, Fiber 5, Sugar 2.3, Protein 10
BABY ARTICHOKE RISOTTO
Here's another great dish to add to your repertoire of artichoke recipes. The tiny lemon zest and juice really bump up the flavor, so don't leave them out. Cheese is optional here.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 50m
Yield Serves four to six
Number Of Ingredients 15
Steps:
- Trim the artichokes, rubbing them with a cut lemon as you go, and slice 1/4 to 1/3 inch thick. Place them in a bowl of water acidulated with the juice of 1/2 lemon. Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the broth is well seasoned.
- Drain the artichoke hearts and pat dry. Heat the oil in a wide, heavy skillet or saucepan over medium heat. Add the onion and 1/2 teaspoon salt, and cook gently until tender, three to five minutes. Add the artichoke hearts and the garlic, and stir for two to three minutes until the artichoke hearts are beginning to color.
- Add the rice and thyme, and stir until the grains become separate and begin to crackle. Add the wine, and stir over medium heat until it has been absorbed by the rice. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion - adding more stock when the rice is almost dry, then stirring - for 20 to 25 minutes. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust seasoning.
- Mince the parsley and lemon zest together, and add to the risotto along with another ladleful or two of stock. Remove from the heat, and add a teaspoon or two of lemon juice. Stir in the cheese, if using. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 9 grams, Fiber 16 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 1461 milligrams, Sugar 7 grams
LEMON AND ARTICHOKE RISOTTO WITH SHRIMP
I adapted this recipe from Rachel Ray's 365: No Repeats cookbook. Be careful not to overcook the shrimp or they will be rubbery. The estimate for the amount of liquid will vary depending on the several factors, but you should be safe with at least 6 cups of pre-heated liquid, you can expect your rice to be done once you have added 4-6 cups. Start checking for texture after the 4th cup is added.
Provided by Erindipity
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute garlic and onions in olive oil over medium-high heat for 2 to 3 minutes or until soft.
- Add rice and saute another 2-3 minutes.
- Add wine and cook 1 minute.
- Add the warm stock about 1 cup at a time.
- Cook uncovered and stirring frequently until all stock is absorbed.
- Add remaining stock 1 cup at a time repeating this procedure about 1 cup of liquid remains to be added.
- Add shrimp, lemon zest, artichoke hearts and rosemary with the final addition of liquid.
- Cook for a total of approximately 20 minutes or until the rice is al dente and the risotto is starcy. The shrimp will be cooked when they turn pink.
- Add the cheese and juice of one lemon.
- Season with salt and pepper.
TOMATO & ARTICHOKE RISOTTO
From a brilliant Family Circle cookbook called Fast Vegetarian- ready to eat in just 30 minutes. You could use onion in place of the leeks and add the sun-dried tomato pesto while cooking with equally yummy results.
Provided by Rhiannon and Matt
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large heavy-based pan and add the leek, stirring over medium-high heat for 2 minutes, or until soft.
- Add the garlic, rice and wine, and stir for 1 minute, or until the wine has almost evaporated.
- Add the stock, a ladle full at a time, stirring with a wooden spoon until until each ladle full is absorbed and the rice is tender and creamy.
- Stir in the artichoke hearts, and tomato. Season with salt & pepper, and heat through.
- Spoon into serving bowls, and stir through some sun-dried tomato pesto and sprinkle with the grated Parmesan to serve.
ARTICHOKE RISOTTO
A vegetarian and vegan favorite that can be served as a side dish or entree. Another great recipe adapted from a weight loss tracking website. NOTE: Carnaroli rice is a popular Italian rice used specifically for risotto's. Coming from the Arborio rice family the grain is larger and can absorb more liquid than other rices. You can find this rice in Italian markets or specialty foods in your local grocery stores.
Provided by lauralie41
Categories White Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Using a large saucepan over medium heat, heat oil and margarine. Saute 1/2 of the onion until tender. Add rice and cook until lightly browned, stirring to prevent rice from burning.
- When rice is browned, pour in soy milk and apple juice. When the liquid is absorbed gradually pour in vegetable stock, about 1/2 cup at a time until this is absorbed, reserving about 1/4 cup of stock. Cover saucepan and cook for approximately 20 minutes or until rice is tender.
- In a medium saucepan over medium heat, add the marinated artichoke heart liquid that was reserved and lightly brown the remaining onion and tofu. Stir in garlic.
- Remove rice from heat, add the set aside 1/4 cup of vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper. Mix together well and heat thru. Serve immediately.
Nutrition Facts : Calories 377.4, Fat 7.2, SaturatedFat 1.2, Sodium 42.5, Carbohydrate 69.7, Fiber 5.5, Sugar 4.9, Protein 10.6
CHORIZO RISOTTO
Chef Michael Schlow's (Tico), Chorizo Risotto, which combines smoky pasilla chiles (Mexico) and a generous serving of chorizo (Spain).
Provided by marycamille
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.
- In a large skillet, warm the olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the rice and continue cooking, stirring occasionally, until it's lightly toasted and opaque, about 2 minutes.
- Add the wine and cook over medium-low heat until absorbed, about 5 minutes. Ladle 1 cup of the stock over the rice and simmer, stirring frequently, until absorbed. Continue to add the stock ½ cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.
- Meanwhile, in a medium skillet, cook the chorizo over medium-high heat until lightly browned, about 5 minutes. Stir the chorizo, the ¼ cup of scallions and the chiles into the risotto until combined. Add the Parmesan and season to taste with salt and pepper.
- Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.
Nutrition Facts : Calories 592.6, Fat 31.2, SaturatedFat 10.1, Cholesterol 45.6, Sodium 719.9, Carbohydrate 46.4, Fiber 2.1, Sugar 2.2, Protein 19.9
ARTICHOKE AND PARMESAN RISOTTO
Provided by Molly Stevens
Categories Side Kid-Friendly High Fiber Dinner Parmesan Artichoke Spring Summer Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 (side-dish or 4 main-course) servings
Number Of Ingredients 8
Steps:
- Bring broth to simmer in saucepan.Remove from heat. Cover; keep warm.
- Melt 1 tablespoon butter with oil in heavy pot over medium-high heat. Add onion; sauté until soft and golden, about 5 minutes. Pat artichokes dry and add to pot. Sprinkle with salt and pepper. Cover and cook until artichokes begin to brown, stirring often, about 8 minutes. Add rice; stir 2 minutes. Add wine; stir until absorbed, about 1 minute. Add 1 1/2 cups warm broth; cook until absorbed, stirring often, about 5 minutes. Add more broth, 1/2 cupful at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is just tender and mixture is creamy, about 20 minutes longer. Remove from heat; stir in cheese and 1 tablespoon butter. Season with salt and pepper. Transfer to bowl and serve.
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