Carnaroli risotto with artichokes and veal jus
Recipe by Jouni Tormanen
160 g of carnaroli rice
0.5 dl white wine
2 Albenga artichokes
80 g parmesan (not too old, about 2 years old)
80 g unsalted butter
1 l chicken stock
80 g veal jus
1/4 white onion finely chopped
extra virgin olive oil
Barolo red wine vinegar
Gently brown the onion in olive oil and add the rice.
When the rice has become transparent, deglaze using white wine and cook until all the liquid has evaporated.
Then start adding the stock to the rice.
Add a little at a time so that the stock barely covers the rice. If you have any artichoke trimmings, add these to the rice.
Leave to cook for about 18 minutes.
Finish the risotto with butter, parmesan, vinegar and freshly ground pepper.
At the same time, pan fry the artichokes in olive oil until slightly golden and crisp.
Spoon the risotto into soup plates and top with the artichokes.
Add a little veal jus over the risotto and a hint of extra virgin olive oil.
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