ARTICHOKE RISOTTO

6 April 2020 - 10:42am

Pan-Fried Chilli Prawns

Serves 2

You will need:

Risotto rice 300g
Vegetable Stock 500ml
Garlic cloves 20g
Fresh Herbs Rosemary 12g
Unsalted Butter 100g
Whole chargrilled Artichoke hearts 240g
Bella Lodi Italian Hard Cheese 100g
Fresh lemon 1 or bottled lemon juice 20ml
Rapeseed Oil (lemon infused if available) 10ml
Olive Pomace Oil 10ml
Seasoning

Prep & Cooking Method:

To make your risotto extra special we recommend you fry 2g of the rosemary

To fry the rosemary simply put the rosemary in heated oil for a small amount of time before leaving to dry

Start off with preparing the vegetable stock

Thinly slice the garlic cloves

Shave the cheese

Make the rice base

(Juice the lemon if you need to)

On a high heat pan fry the garlic until they start to colour

Add in the artichoke, rice and stock into the pan

Bring the pan to a simmer and add in half the cheese

As you mix, add in the lemon juice

Take a moment to check for any seasoning and season as you wish

To serve:

Place in bowl and finish with rest of shaved cheese

Garnish with that wow-factor fried rosemary and drizzle the lemon oil to finish




Enjoy!