Many people at the shop asked me what they can prepare by using artichokes and today I decided to write this super tasty recipe. Risotto with artichokes taleggio, and walnuts a really delicious first course, easy to prepare and creamy, perfect for cold days, and with simple and genuine ingredients. This recipe is really simple but you have to choose carefully the ingredients you will use if you want to get a truly perfect risotto. The rice to use obviously must be the Carnaroli that keeps your risotto al dente and regarding the artichokes, I recommend using the Artichokes Romanesco, artichokes of 100% Italian origins, very tender and fleshy, with very little hair internal therefore very easy to clean, selected and controlled to preserve the natural health properties. Would you like to try to prepare risotto with artichokes taleggio and walnuts? I'll start writing you the ingredients and the procedure right away, let me know if you liked it!
Portions
4 people
Ingredients
- 340g Carnaroli rice
- 500ml vegetable broth
- 4 Romanesco Artichokes
- 100g taleggio cheese
- 80g walnuts
- 50g Parmigiano Reggiano DOP
- 1 onion
- Half a glass of white wine
- extra virgin olive oil
- Salt
- Lemon
Preparation
We start by cleaning the artichokes.
Remove the stalk and the hardest external leaves then cut the tips and cut the artichokes into four parts, removing the little internal hair with the help of a small knife.
Cut the artichokes into strips and put them in water and lemon juice so that they do not blacken.
Finely chop the onion.
Heat the vegetable broth and keep it warm.
Put three tablespoons of extra virgin olive oil in a saucepan and heat them, then put the chopped onion and cook.
Add the Carnaroli rice and toast it for a few minutes then add the drained and water-dried artichokes and stir with a spoon, cooking them for a few minutes.
Deglaze with the white wine and let it evaporate completely then cover the rice with the boiling broth, lower the heat slightly and continue cooking the risotto for about 15 minutes, adding boiling broth every time it gets too dry.
When the rice is cooked, turn off the heat, add the grated Parmesan cheese, the Taleggio cheese in pieces and mix the risotto with a spoon in order to whisk it completely and making sure that the taleggio melts with the heat of the rice.
If necessary, add a little more broth and mix then season with salt and serve the risotto with artichokes and taleggio on the plates with the coarsely chopped nuts, leaving some whole.
Serve the risotto with taleggio artichokes and walnuts hot.
Buon Appetito!
VARIANTS AND ADVICE
Do not overdo the salt because the broth is already tasty enough so add salt only if necessary at the end of cooking.
You can replace the onion with garlic.
In this preparation, it is not necessary to add butter because the taleggio will make the risotto very creamy.
If you want you can not add the grated Parmesan cheese.