Artichoke, Smoked Ricotta and Sapa risotto




350g/12.4oz Carnaroli rice
80g/2.8oz butter
1 medium onion
150g/5oz smoked ricotta
50g/1.7oz or 4 artichokes
1 unsalted sun-dried tomato
1 carrot
1 celery stick
50g/1.7oz sapa
½ glass of white wine or Vernaccia
300g/10.5oz vegetable oil
Extra virgin olive oil, to taste
Salt, to taste

Fill a pan with water and add half an onion, the celery stick, the carrot, the hardest outer petals of the artichokes and the sun-dried tomato and bring to a boil. Slice one of the artichokes in half lengthways and cut into strips. In a small saucepan, heat the vegetable oil to 170°C/338°F, then add the sliced artichokes and sauté until golden and crispy. Remove from the oil and place on a paper towel. Cut the remaining three artichokes in half, then sauté in a skillet with a dash of extra virgin olive oil and a little water. When the artichokes have softened, blend with a hand blender, adding a little water and extra virgin olive oil if necessary to form a fluid cream. In a large pan, “toast” the dry rice with a pinch of salt. When the rice is too hot to touch, remove the rice and put to one side. Using the same pan, add the other half of the onion, finely chopped, and sauté in a little oil. When the onion is cooked through, add the rice and heat for 1 minute. Add the white wine and simmer until the alcohol evaporates, then begin to combine, stirring continually and adding a ladleful of pre-prepared vegetable stock a little at a time throughout the cooking process. Halfway through the cooking time (around 10 minutes) add half of the artichoke purée, half of the butter and a little oil. Just before the rice is fully cooked (around 18 minutes), remove the pan from the heat and vigorously stir in the remaining artichoke purée, the butter, the smoked ricotta and a little oil. Season with salt and put to one side. Garnish the dish with the rest of the grated smoked ricotta, the sapa and 3 to 4 artichoke chips.stampa



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