Classic Risotto Recipes


Modern twists on time-honoured favourites.


Artichoke and fish Risotto


GG034-Risotto con carciofi pesce e carciofi fritti-LA FRASCA-

What you need

  • [   ] 300 g Gran Gallo Arborio Risotto rice
  • [   ] 8 prepared artichokes
  • [   ] 300 g mixed clean white fish and prawns
  • [   ] 1 glass dry white wine
  • [   ] chives dill
  • [   ] 1 chopped shallot
  • [   ] 50 g butter
  • [   ] 1 l hot fish stock
  • [   ] salt and pepper
  • [   ] 1 chopped shallot
  • [   ] 40 g butter
  • [   ] 1 diced potatoes
  • [   ] 100 g cream
  • [   ] salt and pepper

Proposed by: Gianfranco Bolognesi and Marco Cavallucci


20'
4
Easy

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How to prepare:

Preparing the sauce for artichoke and fish Risotto: sauté the chopped shallot in a saucepan in 40 g of butter until softened. Add the diced potato, one ladle of stock, season as necessary and simmer for 15 minutes. Add the cream, cook for few minutes and keep warm. Sauté half the chopped shallot in a saucepan in 20 g of butter until softened.

 

 

Add 4 thinly sliced artichokes, season to taste, remove from the heat and add one table spoon of both chopped chives and dill. Sauté the remaining chopped shallot in the remaining butter in a heavy bottomed saucepan. Add the rice and fry until transparent. Add the wine and simmer until it has evaporated. Add a ladleful of the hot stock and simmer. Add the artichoke and fish cream sauce as prepared in 1. As the stock is absorbed add more stock when necessary.

 

 

Continue in this way for about 16 minutes. Remove the risotto from the heat, stir in the Parmesan and butter.


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