Risotto with artichokes and Castelmagno DOP Occelli®
by Chef Icif
Vegetable stock lt. 1
Artichokes n. 4
White wine gr 60
Carnaroli rice gr. 280
Castelmagno DOP Occelli® gr. 100
Beppino Occelli® Butter gr. 50
Extra Virgin Olive Oil gr. 40
Salt and pepper as needed
Sparkling water as needed
Clean the artichokes, leaving 2 cm of stalk and remove the hard external part. Remove the hard outer leaves, cut off the tips and add to the vegetable stock. Cut the artichokes in half and remove the choke. Put the cleaned artichokes into a bowl of sparkling water to protect them from oxidizing.
Slice the artichokes lengthways and replace in the bowl of water. Sauté in a hot oil.
Toast the rice in Extra Virgin Olive Oil and add the white wine and allow to evaporate. Add a little stock at a time and when the risotto is ¾ cooked add half of the artichokes and continue cooking using the remaining stock.
When the risotto is ready remove it from the heat and add the Castelmagno cheese and the Occelli® Butter and the remaining artichokes and stir until creamy.
For this recipe the following have been used:
Castelmagno DOP Occelli®
Beppino Occelli® Butter