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Gabriele Caglio
By Gabriele Caglio

Risotto - Artichokes cream, prosciutto crudo, king oister mushrooms, and ricotta

7 steps
Prep:30minCook:1h 15min
Updated at: Mon, 06 Jan 2025 13:52:00 GMT

Nutrition balance score

Unbalanced
Glycemic Index
53
Low
Glycemic Load
33
High

Nutrition per serving

Calories554.8 kcal (28%)
Total Fat23.8 g (34%)
Carbs62.4 g (24%)
Sugars4.3 g (5%)
Protein20.3 g (41%)
Sodium2846.1 mg (142%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Begin by preparing the artichokes. Remove the tough outer leaves until you reach the tender, pale green ones. Cut off the top third of the artichoke and trim the stem, peeling away the fibrous outer layer. Slice each artichoke in half and scoop out the hairy choke, if present. Place the cleaned artichokes in a bowl of water with lemon juice to prevent discoloration.
Step 2
In a pan, warm one tablespoon of olive oil over medium heat. Add a crushed garlic clove and let it infuse the oil for a minute, then remove it. Add the drained and sliced artichokes to the pan and sauté gently. Season with salt, pepper, and a small handful of fresh pennyroyal. Pour in a ladle of warm vegetable stock and lower the heat. Cover the pan and let the artichokes cook, stirring occasionally and adding more stock as needed, until they are tender. Depending on the artichoke variety, this may take between 30 and 60 minutes.
Step 3
Transfer the cooked artichokes to a food processor. Add the grated Parmesan cheese, a few drops of olive oil, and a splash of vegetable stock. Blend until smooth, adding more stock if necessary to achieve a creamy consistency. Set the artichoke cream aside.
Step 4
To prepare the risotto, warm a tablespoon of olive oil in a pan and toast the Carnaroli rice for a minute until the grains are hot and slightly translucent. Add the white wine and allow it to evaporate. Begin adding the vegetable stock, one ladle at a time, stirring constantly to release the starch. Add more stock as the rice absorbs the liquid.
Step 5
About halfway through the cooking time, approximately 8 minutes in, stir in the prepared artichoke cream. Continue cooking the risotto, adding stock as needed, until the rice is creamy and al dente, about 16-18 minutes in total.
Step 6
While the risotto cooks, slice the stem of the king oyster mushroom into rounds and grill them in a hot pan with a drizzle of olive oil until golden on both sides. Set aside. Dice the goat ricotta into small cubes and finely mince the slice of prosciutto crudo.
Step 7
When the risotto is ready, plate it and top it with the grilled mushroom slices, goat ricotta cubes, and the minced prosciutto crudo. Serve immediately for a beautifully balanced dish.

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