Paolo Sari, Chef at the Michelin-starred restaurant Elsa, shows his Latin side and sensitivity with this delicious risotto.
- 1 L water
- 1 tablespoon salt
- Outer leaves of an artichoke
- 1 shallot
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 5 poivrade artichokes
- 1 lemon
- 320 g Carnaroli rice
- ½ glass of dry white wine
- 600 ml artichoke stock
- Lightly salted churned butter
- 50 g grated Parmesan cheese
- 1 tablespoon rice flour
- 8 borage flowers
- Parmesan shavings
Peel 3 poivrade artichokes.
Boil the hard outer artichoke leaves in water with a tablespoon of salt.
Move the artichoke leaf stock to another pot.
Prepare 3 artichoke hearts (remove the remaining leaves).
Keep the hearts in water with some lemon juice to prevent them from blackening.
Chop half a shallot.
Begin cooking the shallots (in a frying pan) cold in some olive oil.
Let the shallots simmer at low heat to preserve the flavour.
Squeeze the 3 artichoke hearts a little bit to remove the lemon water.
Cut the hearts in half.
Julienne the 3 hearts.
Add to the shallot in the frying pan.
Deglaze with some white win (before the risotto).
Add the Carnaroli rice.
Add the stock gradually to the still hot rice so that it continues to cook, then cover for even cooking (around 15 minutes).
Add stock if/as necessary.
Remove from the hob and add the softened butter and Parmesan cheese. (This step, where the butter and cheese are added to make the rice creamy, is known as mantecatura.)
Peel the 2 poivrade artichokes.
Put aside in lemon water.
Slice the (dry) hearts thinly using the mandolin slicer.
Mix with the rice flour.
Remove the excess rice flour using a sieve.
Fry the thinly sliced artichoke hearts at 160°C (very quickly, just until they are golden brown).
Strain the artichoke crisps using kitchen towel.
Place the risotto in the serving dish using a round plating ring.
Complete with the fried artichoke. Add Parmesan shavings between the crisps and the borage flowers.
Remove the ring.