logo
logo

CARNAROLI RICE WITH ARTICHOKES AND PECORINO – the Mag’s recipe

riso-carnaroli-carciofi-the-Mag
0 min.

Let’s take advantage of what the countryside offers us this season by creating a simple dish combining the rich flavour of artichokes with rice and a good local pecorino cheese.

chef-ricetta-the-Mag-15

Chef – Simone Corsetti e Giulia Plutin

Ingredients

150gr Carnaroli rice

3 artichokes, blanched

40g pecorino shavings

1 shallot, finely chopped

1 knob of butter

Vegetable stock

Oil and salt, to taste

Grated parmesan

Wine

Method:

In a large frying pan cook the onion in the oil until softened. Add the rice and cook until it looks slightly translucent, then add the wine. When this has been fully absorbed, cover with the vegetable stock, turn the heat down and leave to simmer.

In the meantime cut the edible part of the artichoke stalk into cubes and reduce to a cream with a little olive oil and a pinch of Parmesan cheese using a blender (this will be the bed for the rice). Slice the artichoke leaves and, when the rice is nearly cooked, add. Stir in the pecorino and a knob of butter and serve on the artichoke cream, with a sprinkling of Parmesan cheese.

riso-ricetta-the-Mag-15

Buon appetito!

Post simili

Published by

Redazione di the mag

Leave a reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.