Recipes

Risotto

Serves 4 persons

Ingredients:

  • 3 artichokes
  • 1 carrot
  • 8 cloves of garlic
  • 5 spring garlic shoots (if in season)
  • 1 medium-sized green pepper
  • 1 medium-sized red pepper
  • 70 g peas
  • 6 French beans
  • ½ glass white wine
  • 2 tbsp grated tomato
  • 290-300 g rice
  • Double the amount of water (in volume) to that of rice
  • Olive oil
  • Salt

Preparation method: Remove the outer leaves of the artichoke and use only the inner heart. Chop the artichoke hearts and stems, carrot, red pepper, green pepper, beans, garlic and spring garlic shoots and set aside. Gently heat some olive oil in a shallow earthenware casserole, add the chopped vegetables and cook for 15 minutes. Pour the glass of white wine over the vegetables and continue cooking until the liquid has become somewhat reduced. Add in the grated tomato, cook for 3 more minutes, and then pour in double the amount of water to that of rice (i.e. 200 cl water per 100 g rice). When it starts to bubble, add the peas and cook for about 10 minutes before adding the rice. Cover the casserole and leave to cook for 12-15 more minutes. Season to taste and let stand for 3-4 minutes before serving.

Important: Do not stir with a spoon once the rice is in. Gently tilt the casserole from side to side to prevent sticking.

Suggestions: Small pieces of meat (diced ham, chorizo, chicken or sausage) can be added before frying the vegetables. The water can be partly replaced by chicken stock.

An earthenware pan, cocotte, tagine, etc. can be used instead of the casserole.

Serve hot straight from the casserole.

Enjoy!