"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 05-14-2014, 08:50 AM   #1
Assistant Cook
 
Join Date: May 2014
Location: Florence
Posts: 8
Thumbs up RISOTTO CON I CARCIOFI (artichokes)

this is my favorite recipe!

for 4 persons:
500gr of artichokes (the heart!),
400gr parboiled rice,
1 tropea onion (in subtle bits),
1l vegetable broth (or bouillon).

in a soup pot (spacious) put the onion, with about 30gr of butter. Not overcook!! the onion must to turn yellow!!
Then put artichokes and cook for 10/15 min. Add some spices (like marjoram or oregano)
Join the rice and toast it.
When it is blond add a ladle of broth and start to stir.
When it dries up, add another ladle..and so forth.. untill will seem like cooked! Then add Parmigiano (turn off the heat), mixing and wait on!!

Buon Appetito!!

__________________

__________________
Sousa is offline   Reply With Quote
Old 05-15-2014, 08:25 AM   #2
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 569
I also love this dish.

Fry the onions and garlic, not too much.

Rosalare the rice (fry in the same pan with oil and veggies till translucent)

then slowley add brodo ( broth). I like mine very light, so I use a very light chix broth.

Here in Tx. we get very nice frozen artichoke hearts in a freezer bag. Add a large handfull at the very end, to just completely cook through.

Eric, Austin Tx.
__________________

__________________
giggler is offline   Reply With Quote
Old 05-15-2014, 07:24 PM   #3
Assistant Cook
 
Join Date: May 2014
Location: Florence
Posts: 8
Hi Eric!

thanks for your advice!!
I've never used frozen artichoke hearts, but I think they're good! Usually, I use "morellini".. do you know? they're softer.

I also make a broth, with fresh vegetables (1tomato, 1 onion, 1 potato, carrots and celery).

Sorry for my english!! but what is chix ?? I don't know this word!

Nora
__________________
Sousa is offline   Reply With Quote
Old 05-16-2014, 06:39 AM   #4
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 569
I am sorry for My English! I use Chix to meen Chicken. And Tx. for Texas, Usa.

I only know how to type with 2 fingers...

I have heard on TV that Brodo (broth) in Italy is mostly made from beef scraps and bones.

I like my Risotto very light in flavor, so I prefer to use chicken broth. I will try with vegatable broth my next try like you use. sounds very good.

Welcome to this group of friends! Eric, Austin Tx.
__________________
giggler is offline   Reply With Quote
Old 05-18-2014, 12:01 AM   #5
Assistant Cook
 
Join Date: May 2014
Location: Florence
Posts: 8
aaaah ok ok!! I hade understood Tx, but Chix was too hard! :-)
I will try with chic broth!

I have another suggestion:
after the broth, you can add white wine, just a glass! When will dry up, you slowly add broth!The risotto will be more delicious!

See you soon and thanks for the welcome.

Nora, Firenze.
__________________
Sousa is offline   Reply With Quote
Old 05-18-2014, 10:50 AM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,887
Hi, Nora. How big is the glass you use?
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 05-18-2014, 01:09 PM   #7
Executive Chef
 
Somebunny's Avatar
 
Join Date: Nov 2008
Location: Blaine, Washington
Posts: 2,649
RISOTTO CON I CARCIOFI (artichokes)

Lol GG! I know you were probably being serious here, but it struck me funny for some reason as in, the glass can never be too big! ;) Sorry for being silly, I suspect 4-6 oz. would do the trick especially if you are evaporating it. I like the sound of this recipe though, I love artichokes! Thanks Nora!
__________________
If you don't like the food, have more wine!
Somebunny is offline   Reply With Quote
Old 05-18-2014, 11:08 PM   #8
Assistant Cook
 
Join Date: May 2014
Location: Florence
Posts: 8
ooooh sorry! I made a mistake!! Add the wine BEFORE the broth.. I'm sorry!! I confused before with after.. OMG!
When it's evaporated we can add the broth!

Somebunny, you're right! The glass can never be too big..especially with good wine!!

For GotGarlic:
I use a normal glass for the water, I think 200 ml (more or less)!

sorry again!

Nora
__________________

__________________
Sousa is offline   Reply With Quote
Reply

Tags
artichokes, onion, recipe, rice, risotto

RISOTTO CON I CARCIOFI (artichokes) this is my favorite recipe! :yum: for 4 persons: 500gr of artichokes (the heart!), 400gr parboiled rice, 1 tropea onion (in subtle bits), 1l vegetable broth (or bouillon). in a soup pot (spacious) put the onion, with about 30gr of butter. Not overcook!! the onion must to turn yellow!! Then put artichokes and cook for 10/15 min. Add some spices (like marjoram or oregano) Join the rice and toast it. When it is blond add a ladle of broth and start to stir. When it dries up, add another ladle..and so forth.. untill will seem like cooked! Then add Parmigiano (turn off the heat), mixing and wait on!! Buon Appetito!! 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:17 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.