Sandra
Über Member
For the first time I used vanilla in a savory dish, but this challenge has led me to try this risotto. I have to say that I was surprised by the result!
Ingredients for 4 persons:
300 gr. riso carnaroli
1 vanilla pod
60 gr. parmigiano reggiano
4 artichokes
lemon juice
vegetable broth (I prepared it with carrot, potato, celery, onion, salt)
extra virgin olive oil
salt
Carnaroli rice is used to prepare the risotto and is different from the most common Arborio rice for higher content of starch, more sour consistency and longer grain. Carnaroli rice keeps cooking better than other rice varieties during slow cooking required to make risotto because it presents more amylose. It belongs to the class of rice "superfine"
Method:
Clean the artichokes and boil them, including the part of the tenderest stems, in salted water, acidified with lemon juice.
Drain and cut the artichokes in 4 slices and roast them in extra virgin olive oil for a few minutes.
Cut the vanilla pod for the long and pick up the pulp with the knife and dilute it with a little olive oil.
In a saucepan toast the rice for about 2 minutes (until the grains become transparent) then add the vegetable broth until the rice is cooked. In the middle of the cooking add the shredded stems.
Turn off the fire and add the parmigiano reggiano and the olive oil spiced with vanilla.
Let it rest 5 minutes, then put in the dish and garnish with the artichokes.
Decoration:
Parmigiano reggiano wafer spiced with vanilla (I added a few drops of vanilla flavored oil to Parmesan)
Empty vanilla pod
Ingredients for 4 persons:
300 gr. riso carnaroli
1 vanilla pod
60 gr. parmigiano reggiano
4 artichokes
lemon juice
vegetable broth (I prepared it with carrot, potato, celery, onion, salt)
extra virgin olive oil
salt
Carnaroli rice is used to prepare the risotto and is different from the most common Arborio rice for higher content of starch, more sour consistency and longer grain. Carnaroli rice keeps cooking better than other rice varieties during slow cooking required to make risotto because it presents more amylose. It belongs to the class of rice "superfine"
Method:
Clean the artichokes and boil them, including the part of the tenderest stems, in salted water, acidified with lemon juice.
Drain and cut the artichokes in 4 slices and roast them in extra virgin olive oil for a few minutes.
Cut the vanilla pod for the long and pick up the pulp with the knife and dilute it with a little olive oil.
In a saucepan toast the rice for about 2 minutes (until the grains become transparent) then add the vegetable broth until the rice is cooked. In the middle of the cooking add the shredded stems.
Turn off the fire and add the parmigiano reggiano and the olive oil spiced with vanilla.
Let it rest 5 minutes, then put in the dish and garnish with the artichokes.
Decoration:
Parmigiano reggiano wafer spiced with vanilla (I added a few drops of vanilla flavored oil to Parmesan)
Empty vanilla pod
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