It's artichoke season and Beatriz (author of To Be Gourmet) makes the most of them with this fabulous artichoke risotto recipe. Also, with the touch of ham you'll discover a contrast you'll fall in love with. Enjoy it as much as we did!
I like rice dishes and of course risottos. I love cooking with seasonal produce. In autumn, mushroom season, they are a delight with the different varieties the land offers. When winter arrives my suggestion is this delicious version of risotto with artichokes.
As a touch of color, and of course as a contrast in flavor, duck ham is perfect for it, and as a Set they make a spectacular dish that can be brought to the table without the need to plate if we prepare it in a pan as wonderful as the French de Buyer.
French de Buyer iron skillet, French Collection, Le Creuset vegetable knife and MasterClass wooden board
Ingredients (for 2 people)
- 2 artichokes
- 1/2 red onion
- 175gr of rice
- 60gr of butter
- 750gr of chicken stock
- 50ml of single cream 18% fat
- 10 slices of duck ham
Emile Henry fluted ceramic mold, Le Creuset vegetable knife and MasterClass wooden board
Preparation
- Chop the onion finely and sauté it in the butter in our French de Buyer skillet.
- We clean the artichokes: Trim the tip generously, half the stem, and remove the outer leaves until you reach the heart. Cut them in half and remove the center by marking a small triangle with the help of a special vegetable knife; this removes the bitter choke found precisely in that central part.
- Cut them into very small pieces and add them to the onion. Lightly salt and let them cook with the onion and butter for about ten minutes over medium heat, stirring occasionally.
- In a saucepan we have the hot stock prepared over low heat.
- Add the rice to the skillet until it is covered. We will add stock as the rice absorbs it, continuing to add it little by little while stirring, until the rice is almost done (if the stock runs out you can continue adding hot water). About 20 to 30 minutes.
- Once cooked add the cream and stir for a couple of minutes.
- At the last moment, before bringing it to the table, add the duck ham cut into small pieces.
De Buyer French Collection iron skillet, Bérard flour shovel and Le Creuset vegetable knife
An original dish, since it is known that artichoke pairs perfectly with ham and pancetta; but with the flavor of duck which goes great, 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