Sunday, July 01, 2007

Artichoke risotto

This was my first home grown artichoke, I bought a plant which is somewhat rare to find and it grew well enough to produce a few nice artichokes. The next thing was what to make with them. Steamed whole and served cold with a garlic aioli dipping sauce? maybe stuffed with chopped garlic, herbs, bread crumbs and olive oil then baked till tender? I think I will make a risotto with aromatic diced vegetables, prosciutto ham and Parmesan cheese.
1 cleaned diced artichoke
1 celery rib, diced
1 carrot, peeled and diced
1 small onion, diced
1/2 cup arborio rice
2 slices prosciutto ham
1 dash grated Parmesan cheese
3 cups water or stock
1. Saute all vegetables in olive oil, add the arborio rice.
2. Slowly add seasoned water or chicken stock a little at a time, waiting till liquid is absored before adding the next bit of stock.
3. When rice is tender and creamy add the ham and cheese, check seasoning, serve immediately.

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