BT's Spring Artichoke Risotto
Ingredients:
For Stock:
4 cups (.9 l) filtered water
3 cloves garlic
2 large leeks – green tops only
Leaves of 3 artichokes
6 peppercorns
2 whole cloves
1 rounded teaspoon kosher salt
1 bay leaf
For Risotto:
1 1/2 cups (250 grams) arborio rice
1/2 cup (112 ml) dry sherry (optional)
1 large leek – white end only
3 spring artichokes hearts
3 new fennel bulbs
2 tablespoon vegetable oil
1 teaspoon kosher salt
1 lemon – juice and zest
ground black pepper
1/2 cup (90 grams) grated parmesan (optional)
Directions:
For Stock:
Soak whole spring artichokes in cold water for 15 minutes to remove any dirt
Remove and discard water
Peel leaves off globe and place in stock pot
Remove and place hearts in acidulate water to prevent discoloration – set aside
Rough chop leeks and garlic and add to pot
Add water and remaining ingredients
Bring stock to boil and then let simmer for 10 minutes
Line colander with cheesecloth
Place colander over large bowl and strain stock
Retain liquid and discard vegetables
For Risotto: Fine chop leek and fennel
Add oil to heavy gauge cocotte
Add chopped shallot and fennel and turn flame on medium low
Sauté for 2 minutes
Add rice and sauté 2 more minutes, stirring frequently
Add sherry, if using
Immediately add 1 ladle (approximately 1 cup) of stock and stir
Turn flame to low
Continue cooking until liquid is absorbed
Remove artichoke hearts from water
Slice and add to rice
Repeat adding stock and stirring - approximately 3-4 times ( 20-25 minutes )
Add salt, lemon juice and lemon zest Add parmesan
Add 3 grinds black pepper
Taste for salt
Enjoy! !בתיאבון
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