Artichoke and saffron risotto Recipe
Ingredients
7 cups (1.75 litres) Campbell's Real Stock Vegetable or Chicken
1 teaspoon saffron threads
2 tablespoons extra virgin olive oil
50g butter
2 brown onions, finely chopped
2 garlic cloves, crushed
3 cups (660g) arborio rice
1 cup (250ml) dry white wine
6 marinated baby artichokes, halved
1 cup (80g) finely grated parmesan
Extra virgin olive oil, to serve
Artichoke and saffron risotto Recipe
Method
Step 1
Combine stock and saffron in a large saucepan over high heat. Bring to a simmer. Reduce heat to low; keep at a gentle simmer.
Step 2
Heat oil and butter in a large, shallow saucepan over medium heat until butter melts. Add onion and garlic; cook, stirring, for 5 minutes or until onion softens. Add rice and cook, stirring, for 2 minutes or until rice grains appear glassy and coated in butter mixture.
Step 3
Add wine and cook, stirring constantly, for 5 minutes or until all liquid is absorbed. Add stock, one ladleful (1/2 cup) at a time, stirring continuously until all liquid is absorbed before adding more. Cook for 20-25 minutes or until rice is tender yet firm to the bite and risotto is creamy. Remove from heat.
Step 4
Add artichokes and parmesan and stir to combine. Taste and season with salt and pepper. Spoon among serving bowls. Drizzle with olive oil and serve immediately.
Ingredients
7 cups (1.75 litres) Campbell's Real Stock Vegetable or Chicken
1 teaspoon saffron threads
2 tablespoons extra virgin olive oil
50g butter
2 brown onions, finely chopped
2 garlic cloves, crushed
3 cups (660g) arborio rice
1 cup (250ml) dry white wine
6 marinated baby artichokes, halved
1 cup (80g) finely grated parmesan
Extra virgin olive oil, to serve
Artichoke and saffron risotto Recipe
Method
Step 1
Combine stock and saffron in a large saucepan over high heat. Bring to a simmer. Reduce heat to low; keep at a gentle simmer.
Step 2
Heat oil and butter in a large, shallow saucepan over medium heat until butter melts. Add onion and garlic; cook, stirring, for 5 minutes or until onion softens. Add rice and cook, stirring, for 2 minutes or until rice grains appear glassy and coated in butter mixture.
Step 3
Add wine and cook, stirring constantly, for 5 minutes or until all liquid is absorbed. Add stock, one ladleful (1/2 cup) at a time, stirring continuously until all liquid is absorbed before adding more. Cook for 20-25 minutes or until rice is tender yet firm to the bite and risotto is creamy. Remove from heat.
Step 4
Add artichokes and parmesan and stir to combine. Taste and season with salt and pepper. Spoon among serving bowls. Drizzle with olive oil and serve immediately.
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