Ingredients
- 500 g Carnaroli rice
- 150 g hollowed champignon mushrooms
- A slice of Prsciutto di Parma PDO
- 100 g peeled tomatoes
- 100 g fresh cream
- 80 g Parmigiano Reggiano Dop
- 80 g diced cheek
- 6 artichokes
- an onion in slices
- vegetable broth
- dry white wine
- parsley
- lemon
- mint
- garlic
- butter
- extra virgin olive oil
- salt
- pepper
For the risotto recipe almost to Giuseppe Verdi, finely chopped a nice n nice tuft of parsley and one of mint. Peel a clove of garlic and cut into cubes. Peel the artichokes and dip them by hand in a bowl of water acidulated with lemon juice so that they do not blacken. Drip them and dry them gently. Open the corollas and fill them with the bacon, a little garlic, chopped parsley and mint, salt and pepper.
Arrange the artichokes «upside down in a saucepan with a couple of tablespoons of oil. Bring to the heat and brown for a few minutes, then blend with half a glass of wine, evaporate, wet with a couple of ladles of vegetable stock, reduce the heat, cover and cook for about 15 minutes. Take 3 artichokes and slice them finely. Complete the cooking of the others in 10 minutes. Finally divide them in half lengthwise and keep warm. Slice the champignons. Cut the slice of raw ham into strips.
Brown the onion in a saucepan veiled with oil, after a couple of minutes add the mushrooms, after another 2 minutes the sliced artichokes and the ham strips. Cook for a minute, then add the peeled tomatoes and rice, stir briefly, blend with half a glass of white wine and let it evaporate. Bring the risotto to cooking, gradually soaking it with the necessary broth.
Remove from heat and stir with a generous amount of butter and cream. Complete with grated Parmesan. Spread the risotto in the dishes, add the warm artichokes and serve immediately.
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