I have an unhealthy obsession with flavours and textures when it comes to food. People just have to mention something they cooked or ate and instantly these two sense hit me in a good way and I simply NEED to eat whatever it is. This week's trigger word was RISOTTO!
So I made my favourite 'Artichoke Risotto'.
There's something about hot sloppy buttery cheesy rice with artichoke jewels that to me = HEAVEN!
Add lightly dressed peppery rocket leaves and I'm a goner.
This will probably feed 4 with salad - unless you're greedy like me
2 Artichokes - this is how you prep them
1 lemon - for keeping the artichokes from browning and a little to squeeze into the risotto
risotto rice - i used Vialone Nano but any good quality italian rice for risotto will do
butter - a lot of butter! at least half a slab 125g I think I use more
1 leek - finely chopped
2 small cloves of garlic - minced
a slosh of dry white preservative free wine or white vermouth
a litre or 2 of Chicken or Original Love and Bones Broth
salt and pepper
a little chilli, if you like things spicy like me
a cup and a half of finely grated parmigiano reggiano
either balsamic or lemon to dress your salad
prep artichokes - set aside, I chopped the stems and cut the artichoke heart down the middle. Make sure you rub them with lemon so they don't oxidise.
In a heavy based pot, gently fry off the chopped leeks in the butter till slightly caramalized
add garlic and fry for another couple of minutes
now add the artichokes
and a squeeze of lemon
add your slosh of booze - you choose which one and cook off for around 5 minutes on a medium heat
then add 5 handfuls of rice and fry along with the garlic, leeks and artichokes for a few minutes
now start ladling your broth into the rice - a ladle or two at a time, stirring constantly
as the liquid almost evaporates add another ladle full and so on until the rice is perfectly cooked, but still a little runny. The rice should still have bite to it, but mostly cooked and there should be a little amount of broth left.
at this stage, season
turn the heat off and add the rest of your butter and most of the cheese - leave a little for serving
whip the butter and parmesan through the risotto with a wooden spoon - not to violently but till it's super creamy. Let it rest with the lid on while you warm your plates and dress your salad leaves.
when you serve your risotto it should be a little wet, which means it should move around your plate if coaxed just a bit. Serve with salad drizzle with olive oil, a sprinkle of parmesan - make sure everyone gets some artichoke and salad.
ALL RECIPES AND PHOTOS PROPERTY OF MICHELLE SCHOEPS AKA THE BROTH LADY
©Michelle Schoeps 2017
©Love and Bones Broth 2017