Risotto alla siciliana with artichokes

Name: Risotto alla siciliana with artichokes
Total time: 60 min
Yield: For 3 people
Ingredients: 300 gr. rice (Arborio variety); 3 artichokes; 2 garlic cloves; 1 red onion; 50 ml. white wine; 1 vegetable stock cube; 1 and 1/4 l. water; 4 tablespoons extra virgin olive oil; 1/2 lemon; 1 teaspoon salt; 1 tablespoon non-hydrogenated margarine; 50 gr. cashew parmesan

1 hTotal time

HalfDifficulty

3Servings

Risotto is one of those dishes that welcome a wide variety of ingredients, allowing us to add the best produce of the season. That is why, in autumn, we can enjoy this comforting Sicilian-style risotto with artichokes.

From this dish it stands out, thanks to its composition, its creamy texture and its fine flavor to delicate vegetable Parmesan, with a soft touch of white wine and the rustic and warm notes of the artichoke.

As we mentioned in the recipe for risotto with shiitake and button mushrooms, the key to making this risotto at its best is to choose rice suited to this type of dish, such as arborio or carnaroli. These varieties are recommended for their higher starch content and their ability to withstand cooking without becoming overcooked.

As for its nutritional properties, this risotto is rich in flavonoids , allicin, alliin , tryptophan , phytosterols , fiber , caffeoylquinic acid , dicaffeoylquinic , caffeic and ferulic ; carbohydrates , proteins , omega 6 and omega 9 fatty acids, vitamins C , E and group B ( B1 , B2 , B3 , B5 , B6 and B9 or folic acid ); sulfur , calcium , copper , chromium , phosphorus , iron , lithium , magnesium , manganese , molybdenum , potassium , selenium , sodium , vanadium and zinc .

Notes

The ideal rice for this recipe is arborio rice or carnaroli rice, since they are the types of rice that have the highest starch content.

Make sure that the wine you use has not used any product of animal origin for its elaboration, since during the clarification process elements such as animal albumin, milk proteins, gelatin or fishtail are usually used.

When selecting vegetable margarine, check that it is not hydrogenated and that it does not contain palm oil or any ingredient of animal origin (Eg: Flora brand olive margarine has gelatin among its ingredients).

It is important that when heating the broth again to add it to the rice, we keep it on a low heat so that when we add it to the paella, the rice does not stop cooking.

When serving this risotto, you can decorate it with a couple of artichoke slices fried in plenty of oil and well drained.

Tap on the steps to mark them as done

Step 1
Wash the artichokes and remove the outermost leaves, leaving only the hearts. Sprinkle them with a little lemon juice so they do not rust.
Step 2
When all the artichokes are clean and prepared, put them in a saucepan with water and boil them for 10 minutes with the rest of the lemon. After this time, take them out and put them to drain. Set aside.
Step 3
Peel the garlic cloves and onion and chop finely to make a sauce.

Step 4
In a saucepan, put to heat the water with the vegetable stock cube, when it breaks to boil and the stock cube has dissolved, remove from the heat and set aside.
Step 5
In a paella, put to heat the oil and, when it is warm, add the onion and garlic and cook for 5 minutes over medium heat, until they are poached. Meanwhile, cut the artichokes into quarters.
Step 6
After this time, add the rice and stir to mix with the sauté. Next, add the artichokes and salt, stir well and let cook for 2 minutes.
Step 7
Add the wine, stir again and let cook for a couple more minutes so that the alcohol evaporates.
Step 8
Heat the broth again on low heat, put a ladle of it to the paella stir constantly. When the broth is being absorbed, add another ladle of broth and stir again. Repeat this step until all the broth is poured, at which point the rice will be already cooked.
Step 9
Once cooked the rice, remove from the heat and add margarine and cashew parmesan. Stir carefully and serve.

Notes

The ideal rice for this recipe is arborio rice or carnaroli rice, since they are the types of rice that have the highest starch content.

It is important that when heating the broth again to add it to the rice, we keep it on a low heat so that when we add it to the paella, the rice does not stop cooking.

When serving this risotto, you can decorate it with a couple of artichoke slices fried in plenty of oil and well drained.

Risotto alla siciliana with artichokes

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Notes

Notes