Risotto with artichokes is a dish that will not leave any lover of Italian cuisine indifferent, but for those who only get acquainted with it, it will become a tasty and pleasant surprise. Tenderness of rice is complemented by a slightly piquant and bitter taste of artichokes, which used to be considered an aphrodisiac and were the privilege of aristocrats. Let's take a look at recipes for cooking risotto with artichokes and you will understand how delicious it is.
Risotto with artichokes and smoked salmon
Ingredients:
- smoked salmon - 80 g;
- rice - 1 item;
- canned artichokes - 150 g;
- bulb - 1 piece;
- cheese - 2 tbsp. spoons;
- chicken broth - 2.5 items;
- spice;
- fresh parsley - 2 tbsp. spoons;
- laurel leaf - 1 piece;
- garlic - 1 clove;
- Butter - 3 tbsp. spoons;
- olive oil - 3 tbsp. spoons.
Preparation
Onions are cleaned, small shred, and garlic is squeezed through the garlic and we pass the vegetables on the warmed olive oil to the transparency for a minute. Pour the washed rice into the pan, mix it with butter and lightly fry the croup. Then gradually pour in the chicken broth and let it boil. Next, throw the laurel leaf, reduce the fire, cover the pan with a lid and cook the risotto for 25 minutes until the rice becomes soft. After that, remove the pan from the fire, take the laurel and throw it away. We fill the dish with cheese, put a piece of butter and pepper to taste. Smoked salmon cut into pieces, canned artichokes shredded quarters, and parsley greens chop. Add all the ingredients in the rice, mix and serve the dish.
Risotto with artichokes and lamb
Ingredients:
- olive oil - 2 tbsp. spoons;
- rice - 2 items;
- red wine - 0,5 items;
- bulb - 1 piece;
- chicken broth - 6 items;
- cheese - 100 g;
- lamb roast - 300 g;
- garlic - 1 clove;
- pickled artichokes - 150 g.
Preparation
Olive oil and butter warming on medium heat, spread the chopped onion and fry it for 2-3 minutes. Then lay out the rice, washed beforehand, mix and lightly pass for 1 minute. Then pour in the wine and wait until the rice completely absorbs it. After that add the broth gradually, cook the rice until soft, turn off the fire, add grated cheese, roast lamb, squeeze garlic through the press and put the pickled artichokes. All mix and serve risotto on heated portioned plates.