Classic Risotto Recipes


Modern twists on time-honoured favourites.


Artichoke, taleggio and Parma ham risotto


GG032-Risotto di carciofi e taleggio con bastoncini di prosciutto crudo e parmiggiano-LE CALANDRE-

What you need

Vegetable stock
  • [   ] 40 g chopped shallot
  • [   ] ½ garlic clove
  • [   ] 170 g chopped onion
  • [   ] 250 g artichokes
  • [   ] 250 g carrots
  • [   ] 3 l water
  • [   ] 15 g salt
  • [   ] 2 glasses of white wine
  • [   ] 3 grains of pepper.
Artichoke sauce
  • [   ] 250 g artichokes (washed tips and external leaves removed)
  • [   ] 30 g chopped onion
  • [   ] small glass of white wine
  • [   ] 20 g extravirgin olive oil
  • [   ] ½ garlic clove
  • [   ] 1 tbs. chopped parsley.
Risotto
  • [   ] 320 g Gran Gallo Arborio Risotto rice
  • [   ] 1l vegetable stock
  • [   ] 50 g butter
  • [   ] 1 glass white wine
  • [   ] 50 g slice of Parma ham
  • [   ] 1 small onion
  • [   ] 1 small shallot
  • [   ] 45 g grated Parmesan
  • [   ] 30 g extravirgin olive oil
  • [   ] ½ lemon juice
  • [   ] 10 thinly slices of Parmesan
  • [   ] 50 g of chopped Parma ham
  • [   ] 20 g of taleggio cheese (without rind)
  • [   ] chervil

Proposed by: Raffaele and Massimiliano Alajmo


20'
4
Easy

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How to prepare:

Preparing the stock: Cook and bring to boil all ingredients for the vegetable stock for 45 minutes, than sieve.

 

 

To make the artichoke sauce: thinly cut the artichokes and stew together with chopped onion, garlic, oil and parsley in two ladlefuls of vegetable stock for 10 minutes.

 

 

To make the risotto: sauté the chopped onion and shallot in a saucepan in 30 g of oil until softened. Add the rice, pour in white wine until it evaporates. Add half of the quantity of artichoke sauce, the slice of Parma ham, and a ladleful of the hot stock then simmer. As the stock is absorbed add more stock when necessary. Continue in this way for about 16 minutes. Remove from heat and remove the slice of Parma ham, stir in the Parmesan, butter, the remainder of the artichoke sauce and lemon juice. Season to taste.

 

 

Place the risotto in 4 dishes and garnish with thinly slices of Parmesan, Parma ham, diced Taleggio cheese and chervil.


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