Recipe Tip: Artichoke Risotto with Melted Taleggio
Top Recipe for 4 Persons by Cornelia Poletto. All ingredients and tips for getting it right. Cornelia Poletto's artichoke risotto with melted Taleggio goes particularly well with Pommery Brut Royal Champagne.
- 8purple artichokes, cleaned and quartered
- 1banana shallot, diced finely
- 1garlic clove, finely chopped
- 50 gbutter
- 50 ggrated Parmesan
- 1 tablespoonrosemary, finely chopped
- 200 grisotto rice (Carnaroli)
- 50 mlwhite wine
- 400 mlpoultry or vegetable stock
- 120 gTaleggio cheese
- splash(es)olive oil for frying
- fine sea salt
- freshly ground black pepper
Step 1Finely slice the quartered artichokes. Fry half of the artichokes in a medium saucepan in olive oil until golden and drain on kitchen paper. Sauté the other half of the artichokes in the same saucepan with the shallots and garlic in butter until translucent (approx. 3 mins)
Step 2Add the rice, sauté until translucent (approx. 2 mins), deglaze with white wine and reduce until the wine has almost disappeared.
Step 3Pour over the hot chicken stock until the rice is just covered, stirring constantly, continue stirring adding more chicken stock if required and cook the rice over a medium heat until it is "al dente" (approx. 15-20 mins)
Step 4Remove the artichoke risotto from the heat and season with butter, grated Parmesan, salt and pepper. Finally, fold in the rosemary.
Step 5Cut the Taleggio into quarters and place under a hot grill on an ovenproof plate, until just melting.
Step 6Arrange the artichoke risotto on four warmed plates. Arrange the Taleggio and the fried artichokes on top and serve immediately.