Artichoke Risotto

It wasn't in my plans publish a salty recipe anymore since I have discovered my passion for baking and cake decorating. Then last week I made this amazing artichoke risotto from the book Escoffianas Brasileiras by the famous Brazilian chef Alex Atala. Recently his restaurant, D.O.M., was rated the 4th best restaurant in the world by the S.Pellegrino World's 50 Best Restaurants

This risotto recipe was so good that I felt an obligation to share with you. I can’t wait to try more recipes from this book.

Hope you have a wonderful week!

Artichoke Risotto
(from the book Escoffianas Brasileiras, Alex Atala)

4 large artichokes
50 ml white wine vinegar
5 l water
20 g salt

Cook the artichokes in water with salt and vinegar.
Remove the petals from the center (enough to open and remove the fibers).
Cool in ice bath and set aside.
Strain the cooking liquid and reserve.

20 g butter
20 g onion, chopped
200 g Arborio rice
200 ml dry white wine
200 ml vegetable stock
500 ml of artichoke cooking liquid
100 g artichoke hearts preserved in olive oil, chopped
100 g of unsalted butter
100 g parmesan
Black pepper
Artichoke oil

In a saucepan, melt butter.
Sauté the onion over low heat until translucent.
Add rice and sauté for three minutes.
Place the wine and let evaporate.
Add the warmed vegetable stock. Cook over low heat, stirring constantly.
When almost all the liquid has been absorbed, add more. Repeat the process until the rice is al dente.
Add artichokes hearts.
Remove from heat and add butter and parmesan. Stir well.
Season with salt, pepper and artichoke oil.
Warm the artichokes on the remaining cooking liquid. Drain well. Place each artichoke on a plate. Fill them with the risotto and serve with a lot of olive oil.