Artichoke risotto with duck ham
It's artichoke season and Beatriz (author of To Be Gourmet ) makes the most of them with this fabulous artichoke risotto recipe. In addition, with the touch of ham you will discover a contrast that will make you fall in love. May you enjoy it as much as we do!
I like rice dishes and of course risottos. I love cooking with seasonal products. In autumn, mushroom season, they are a delight with the different varieties that the land offers us. Come winter my proposal is this delicious version of risotto with artichokes.
As a point of color, and of course as a flavor contrast, duck ham is perfect for it, and as a whole they form a spectacular dish that can be brought to the table without needing to be plated if we prepare it in a frying pan as wonderful as the French de Buyer .
French Collection De Buyer iron skillet , Le Creuset vegetable knife and MasterClass wooden board
Ingredients (for 2 people)
- 2 artichokes
- 1/2 purple onion
- 175g of rice
- 60g butter
- 750g of chicken broth
- 50ml of liquid cream 18% mg
- 10 slices of duck ham
Emile Henry corrugated ceramic mold , Le Creuset vegetable knife and MasterClass wooden board
Preparation
- Chop the small onion and fry it in the butter on our French de Buyer pan .
- We clean the artichokes: Cut the tip generously, half the stem, and remove the outer leaves until we reach the heart. We cut them in two and we eliminated the center marking a small triangle with the help of a special vegetable knife ; so that we remove the bitter fluff that is found precisely in that central part.
- We break them into very small pieces and add them to the onion. Salt lightly and leave them together with the onion and butter for about ten minutes, over medium heat, stirring from time to time.
- In a separate saucepan we have prepared the hot broth, over low heat.
- Add the rice to the pan until covered. We will add broth as the rice absorbs it, and we continue adding it little by little while stirring, until the rice is almost cooked (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 taking to the table, we add the duck ham cut into small pieces.
De Buyer French Collection cast iron skillet , Bérard flour shovel and Le Creuset vegetable knife
An original dish, since it is known that the artichoke pairs perfectly with ham and bacon; but with the flavor of the duck that goes great, we give it a very personal touch.
beatrice
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