Could you offer a delicious risotto as a finger food? Yes, you could! It’s an original idea to surprise your guests. Don’t always serve the usual appetizers, but surprise them! A good preparation and an innovative presentation they are a winning combination! My delicious creation is a typical risotto, whose flavor is enhanced more by the acidity of the cheese and the double artichokes consistency (creamy and at the same time crunchy).
I advise you to increase the amount of artichokes to make chips, because they are much better than potato chips and you will devour them in one bite!
Serves:6
For the risotto:
- 6 Sicilian violet artichokes
- 2 shallots
- Extra virgin olive oil
- 25 grams Parmigiano Reggiano aged 24 months
- 30 grams Robiola of “Capra Girgentana”
- 150 grams Carnaroli rice
- Salt to taste
- Ground black pepper to taste
- Vegetable broth
For the decoration:
- 2 Sicilian violet artichokes
- Salt to taste
- Sunflower oil
- Parsley leaves
Method
Prepare the decoration. Then clean the artichokes by removing the external leaves. Cut off the top and remove the stems. Cut the heart in half and remove the internal beard. Slice hearts finely with a mandoline. Fry the artichoke chips in hot oil (about 150 Celsius degrees) and when they become golden, remove from the oil and drain. After place them on a plate lined with kitchen paper, salt.
Now clean the artichokes as you have done before, but cut the artichokes hearts into small pieces. Soak them in water and lemon juice to prevent them from turning black. Peel shallots and slice them. Then fry with olive oil, add the artichokes and season with salt and pepper. Cook and pour a little water from time to time. Once cooked, blend with a mixer. Heat the mixture in a large saucepan and pour in the rice, stir often and pour the hot vegetable stock, little by little (only the required dose). Cook for about 15 minutes. Turn off the heat and stir in grated Parmigiano reggiano and robiola cheese. Let it rest for a minute and then distribute it in special glasses. Decorate with the artichoke chips and a few parsley leaves.