Risotto con carciofi al Cointreau
Cointreau-flavored risotto with artichokes
This risotto with artichokes is very simple. You need few ingredients but it is very tasty because it is flavored with a liqueur, Cointreau. Impress your guest with this refined Italian dish!It can be served in celebration menus. It's a typical winter dish, the best season for artichokes. We think it's also perfect for Christmas menus.
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- 200g (7 ounces) rice
- 4 artichokes (about 800g - 1 3/4 pound)
- 200g (7 ounces) leek
- 5 clementines
- 60ml (2 fluid ounces) Cointreau liqueur
- 1 dried bay leaf
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 30g (1 ounce) peeled almonds
- 700ml (1 1/2 pint) vegetable stock
- 1 1/2 tablespoon extra virgin olive oil
- Salt
- Time:
preparation: 20 minutes
cooking: 30 minutes
total: 50 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 326 (kCal) - 1364 (kJ)
Protein: 8.1 (g)
Total fat: 9.5 (g)
Total carbohydrate: 46.3 (g)
Sugars: 5.4 (g)
Artichoke-and-almond risotto recipe
Preparation
- - Clean and quarter the artichokes.
Plunge them in a bowl fullof cold water in which you've sprinkled half a lemon. - - Clean and chop the leek.
- - Squeeze the clementines and put apart their juice.
- - Pour in the olive oil in a large pan, not too deep.
- - Transfer the leek and bay leaf in the pan.
- - Prepare the vegetable stock and keep it boiling.
Cooking
- - Let the leek fry on very low heat for a couple of minutes, stirring now and then.
- - Meanwhile slice the artichoke quarters very finely.
- - Add the artichokes too and stir.
- - Let al the ingredients flavor for a couple of minutes, stirring frequently.
- - Add the rice too, stirring.
Let the rice fry slightly. - - Pour in the liquer and stir.
- - Then add the clementine juice too.
- - Wait until the cooking juice is well reduce.
- - At this point pour in the boiling stock, a ladle at a time.
Stir now and then. - - Follow the cooking time for rice on the package.
At the end of the time the risotto should be creamy at the right.
Just before serving
- - Turn off the stove.
- - Add the aromatic herbs and stir accurately.
- - Wait for some minutes before serving.
Tips and menu planning
- - If you want you can add some creamy cheese just before serving but we prefer its real and authentic taste without adding anything else.
- - It serves 4 people if you serve other courses. On the contrary it's enough for 2 to 3 people.
What's the right wine ?
It's very difficult to pair a wine with artichokes and Cointreau. We prefer a good Prosecco. What about it?
The author Loretta Sebastiani lives in Italy (IT)
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