Risotto alla Milanese with artichokes

Risotto alla Milanese with artichokes

© Lena Staal / Staal & Johs

Risotto alla Milanese with artichokes

Risotto alla Milanese with artichokes

© Lena Staal / Staal & Johs

For the artichokes

Ingredients (Serves 4)

2
globe artichokes
1
sprigs
rosemary, leaves picked
3
tablespoon
butter

For the risotto

Ingredients (Serves 4)

60
g
butter
1
onion, finely chopped
250
g
Vialone Nano risotto rice
1.5
l
hot beef stock
1/2
teaspoon
saffron threads
2
tablespoon
freshly grated Parmesan

Artichokes

  • To prepare the artichokes, pluck off the outer artichoke leaves and discard.
  • Cut the artichokes in half lengthwise. Remove the hairy 'choke' from the centre using a teaspoon (discard).
  • Shave fine slices from the artichoke halves using a mandoline.
  • Melt the 3 tablespoons butter in a pan, add the rosemary leaves and fry the sliced artichokes until crisp and brown. Set aside.

Risotto

  • For the risotto, heat 30g of the butter in a sauté pan. Add the onion and cook over a gentle heat until softened and just beginning to colour. Remove with a slotted spoon and set aside.
  • Add the rice to the sauté pan, turn up the heat and stir for 2–3 minutes to lightly toast the rice.
  • Add a ladleful of hot stock and stir until the rice is absorbed. Add another ladle and cook, stirring, until it is absorbed. Continue this way until the stock is used up.
  • Meanwhile put the saffron threads in a separate small bowl with 1–2 tablespoons of the hot stock. Stir into the rice towards the end of the cooking time.
  • Finally, finish the risotto with the Parmesan and the remaining butter. Taste and season with a little salt.
  • Serve the risotto on a large platter, crowned with the crisp artichoke slices. 

 


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