porcini risotto and artichokes.
2-3 artichokes
4 Boletus Edulis
6 cloves garlic
150 gr. Arborio rice
4-5 tablespoons olive oil 30 gr
.
butter 100 ml. of cream
50 gr. grated cheese (Grana Padano or Parmesan)
900 ml. beef broth
300 ml.
water salt.
Scrub the artichokes, discarding the tough outer leaves, stem and tip, so that we stay with the heart and the most tender central leaves, cut into quarters and dip in cold water to which add a splash of oil (the oil film will not allow the artichokes to rust).
In a saucepan heat the oil over very low heat and saute the minced garlic, chopped mushrooms and artichokes in quarters that we will well drained. Sauté over low heat for 5-6 minutes. Up to medium-high heat and add the rice, stirring continuously. With high heat add the very hot liquid (beef broth and water), salt and cook for 20 minutes, stirring regularly. We must never let the liquid is completely consumed, when the rice is cooked but broth, put out the fire without removing the pan. Then added butter, cream cheese and finally, in this case, Grana Padano, which is a little softer than Parmesan. Stir until smooth and creamy rice. Serve fresh.
With few dishes I enjoy so much as rice, whether baked, stews, etc ..., but I have a weakness for these rice cream, I love. They are also very quick to make and depending on the ingredients can be an accompaniment, or work nicely as an entree. The combinations are endless, you can use other wines like chicken or vegetables and cheeses. In this case I chose not too mask the taste of mushrooms and artichokes and joined that one part water to three parts in stock, instead of using only broth. Also substituted for Parmesan cheese Grana Padano is softer, so trying all the ingredients have their role.
Sides: None better than a loaf of fresh baked bread and a glass of good red wine ...... Hope you like it.
2-3 artichokes
4 Boletus Edulis
6 cloves garlic
150 gr. Arborio rice
4-5 tablespoons olive oil 30 gr
.
butter 100 ml. of cream
50 gr. grated cheese (Grana Padano or Parmesan)
900 ml. beef broth
300 ml.
water salt.
Scrub the artichokes, discarding the tough outer leaves, stem and tip, so that we stay with the heart and the most tender central leaves, cut into quarters and dip in cold water to which add a splash of oil (the oil film will not allow the artichokes to rust).
In a saucepan heat the oil over very low heat and saute the minced garlic, chopped mushrooms and artichokes in quarters that we will well drained. Sauté over low heat for 5-6 minutes. Up to medium-high heat and add the rice, stirring continuously. With high heat add the very hot liquid (beef broth and water), salt and cook for 20 minutes, stirring regularly. We must never let the liquid is completely consumed, when the rice is cooked but broth, put out the fire without removing the pan. Then added butter, cream cheese and finally, in this case, Grana Padano, which is a little softer than Parmesan. Stir until smooth and creamy rice. Serve fresh.
With few dishes I enjoy so much as rice, whether baked, stews, etc ..., but I have a weakness for these rice cream, I love. They are also very quick to make and depending on the ingredients can be an accompaniment, or work nicely as an entree. The combinations are endless, you can use other wines like chicken or vegetables and cheeses. In this case I chose not too mask the taste of mushrooms and artichokes and joined that one part water to three parts in stock, instead of using only broth. Also substituted for Parmesan cheese Grana Padano is softer, so trying all the ingredients have their role. Sides: None better than a loaf of fresh baked bread and a glass of good red wine ...... Hope you like it.
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