It's artichoke season and Beatriz (author of To Be Gourmet ) makes the most of them with this fabulous artichoke risotto recipe. Plus, with the touch of ham you'll discover a contrast that you'll fall in love with. Enjoy it as much as we do!
I like rice dishes and of course risottos. I love cooking with seasonal produce. In autumn, when mushrooms are in season, they are a delight with the different varieties that the land offers us. When winter comes, my suggestion is this delicious version of risotto with artichokes.
As a point of colour, and of course as a contrast of flavour, duck ham is perfect, and together they form a spectacular dish that can be brought to the table without having to plate it if we prepare it in a wonderful pan like the French de Buyer .
De Buyer French Collection Cast Iron Skillet , Le Creuset Vegetable Knife and Wooden Board MasterClass
Ingredients (for 2 people)
- 2 artichokes
- 1/2 red onion
- 175gr of rice
- 60gr of butter
- 750gr of chicken broth
- 50ml of liquid cream 18% mg
- 10 slices of duck ham
Emile Henry Wavy Ceramic Mold , Le Creuset Vegetable Knife and Wooden Board MasterClass
Preparation
- We chop the small onion and put it to sauté in the butter on our French de Buyer pan .
- We clean the artichokes: We generously cut off the tip, half of the stem, and remove the outer leaves until we reach the heart. We cut them in half and remove the center, marking a small triangle with the help of a special vegetable knife ; in this way we remove the bitter fuzz that is found precisely in that central part.
- We cut them into very small pieces and add them to the onion. We add a little salt and leave them together with the onion and butter for about ten minutes, over a medium heat, stirring occasionally.
- In a separate saucepan we have prepared the hot broth, over low heat.
- Add the rice to the pan until it is covered. Add broth as the rice absorbs it, and continue adding it little by little while stirring, until the rice is almost ready (if the broth runs out you can continue adding hot water). About 20 or 30 minutes.
- Once cooked, add the cream and stir for a couple of minutes.
- At the last moment, before serving, we add the duck ham cut into small pieces.
De Buyer French Collection cast iron skillet , Bérard flour scoop and Le Creuset vegetable knife
An original dish, since it is known that artichoke pairs perfectly with ham and bacon; but with the flavour of duck that goes so well with it, we give it a very personal touch.
Beatriz
Comments
Claudia said:
Hola Isa, no puedo más que daros la razón que la mantequilla al final es lo idea para hacerlo meloso y ligarlo todo. A pesar de ello, hay recetas y recetas y puedo entender que en este caso Beatriz ha optado por añadir algo de nata también. Todo da sabor! :) Pero sin ella el risotto saldrá igual de riquísimo.
Un saludo y mil gracias por estas aportaciones!!
isa said:
Nunca poco nata en los rissotos, me parecen deliciosos sin ella, eso sí como dice Carlos , a veces al final le pongo un poco de mantequilla o queso dependiendo del arroz que haya hecho.
Claudia said:
Hola Carlos,
Pues no sabes cómo agradecemos estas aportaciones!! Lo tendremos en cuenta, muchísimas gracias!! Un saludo, Claudia
Carlos said:
Buenos días:
Hice recientemente un curso de arroces. Uno de los platos a cocinar era un Risoto de Boletus, pues bien nos insistió en que la nata no se solía utilizar en Italia y que lo que sí era importante una vez cocido el arroz echar la mantequilla en frio envolviendo para “mantecar” el arroz y darle el punto necesario.
Un saludo