RISOTTO WITH ARTICHOKES
Alliance food – wine
Rosé wine of Provence "CHÂTEAU CASTEL DES MAURES" can be nicely paired with Rizzotto and artichokes.
Cooking time - about 50 minutes.
For 2 persons: 2 artichokes, 2 tomatoes, 1 onion, 30 g of grated cheese, 4 dried tomatoes, 125 g of rice, 30 g of butter, 2 tablespoons of olive oil, fresh parsley, Parmesan cheese, salt and pepper to taste.
Melt butter in a medium sized sauce pan. Add dry rice to melted butter and cook for a few minutes while stirring. Then add boiling water (equivalent to the volume of rice) and cook gently until the rice has absorbed the water.
To prepare the tomato sauce, slice and dice onions and flesh tomatoes into small cubes. Cook in a pan with olive oil on high heat, first introducing the onion, then slowly adding tomatoes. Reduce heat and cook the sauce for about 20 minutes under cover.
When the rice is cooked, pour tomato sauce over, add grated cheese, mix well, and keep warm.
Wash the artichokes and cook them in boiling salted water around 30 minutes. When the artichokes are ready, drain them and remove the leaves and hay so as to keep only the hearts.
Serve Rizzotto on plates, add hearts of cut artichoke, marinated dried tomatoes and strips of Parmesan cheese. One can also add a garnish of chopped fresh parsley.