- 6 large artichokes (hard leaves
- removed) diced
- 400g Carnaroli risotto rice
- 1 small onion finely chopped
- 50g parmesan
- 100g unsalted butter
- 6 tblsp olive oil
- 150ml white wine
- Stock
- 1.5 kg Organic chicken bones
- 1 med carrot
- 1 med onion
- 2 stems celery
- 1 small leek
- 2 ltr water
- Pecorino Sauce
- 30g diced shallots
- 100g unsalted butter
- 100ml milk
- 200g pecorino grated
Artichoke risotto - serves 4
Ingredients
Method
Stock
1. Wash chicken bones and place in saucepan, bring to boil
let boil for 2 minutes, skim off scum, add vegetables and
let simmer for 50 mins
2. Filter the stock, and keep it simmering on low heat
Risotto
1. In saucepan, sautee the artichokes gently in olive oil until soft.
Set aside
2. In a large saucepan, sautee onion with olive oil until soft
3. Add rice, keep stirring until translucent.
4. Add white wine and keep stirring until wine is absorbed
From now on, add one ladle of stock at a time, whilst keeping stirring
and letting it absorb, until rice is cooked and slightly firm (al dente)
This takes approx 14 mins
5. When risotto has reached this stage, make sure it is not too
dry or soupy but soft in consistency. Add butter and parmesan
Mantecatura - this is the process of emulsifying butter and parmesan
and beating it into the risotto
6. Turn the heat off and stir vigourously so that the butter
and parmesan makes the risotto creamy and shiny
Serve on four plates with remaining artichokes (warmed up)
NB Risotto is tricky to prepare. Beware!
Don't add too much stock at one time
Don't forget to stir constantly, or it sticks to the pan in no time
Pecorino Sauce
1. Sweat shallot in butter until soft
2. Add milk. Bring to boil. Add pecorino
3. Let simmer, keep stirring until creamy
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
