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Champagne pairs beautifully with the buttery, slightly cheesy flavours.

Champagne pairs beautifully with the buttery, slightly cheesy flavours.
© Hartmann/Koch for ASA-Selection
Home Food & Drinks Recipes Cooking Artichoke Risotto with Melted Taleggio

Artichoke Risotto with Melted Taleggio

Vegetarian

Cornelia Poletto's artichoke risotto with melted Taleggio goes particularly well with Pommery Brut Royal Champagne.

Cornelia Poletto

Ingredients (4 servings)
8 purple artichokes, cleaned and quartered
1 banana shallot, diced finely
1 garlic clove, finely chopped
50 g butter
50 g grated Parmesan
1 tablespoon(s) rosemary, finely chopped
200 g risotto rice (Carnaroli)
50 ml white wine
400 ml poultry or vegetable stock
120 g Taleggio cheese
splash(es) olive oil for frying
fine sea salt
freshly ground black pepper

Preparation

  • Finely slice the quartered artichokes. Fry half of the artichokes in a medium saucepan in olive oil until golden and drain on kitchen paper. Sauté the other half of the artichokes in the same saucepan with the shallots and garlic in butter until translucent (approx. 3 mins)
  • Add the rice, sauté until translucent (approx. 2 mins), deglaze with white wine and reduce until the wine has almost disappeared.
  • Pour over the hot chicken stock until the rice is just covered, stirring constantly, continue stirring adding more chicken stock if required and cook the rice over a medium heat until it is "al dente" (approx. 15-20 mins)
  • Remove the artichoke risotto from the heat and season with butter, grated Parmesan, salt and pepper. Finally, fold in the rosemary.
  • Cut the Taleggio into quarters and place under a hot grill on an ovenproof plate, until just melting.

  • Arrange the artichoke risotto on four warmed plates. Arrange the Taleggio and the fried artichokes on top and serve immediately.
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