LAND RECIPES
Goat cheese, artichoke and bacon risotto
Artichoke and crispy bacon risotto is a refined and tasty first course. The addition of goat’s cheese grants an aromatic note to the dish.
Difficulty: Easy
Preparation: 15 min
Cooking: 19 min
Doses: 4 people
Cost: Low/Medium
Choose the quality of artichoke you prefer, according to seasonality: the spiny one, the typical Romanesco one or the violet one are perfect as long as they are cleaned with extreme care.
Difficulty: Easy
Preparation: 15 min
Cooking: 19 min
Doses: 4 people
Cost: Low/Medium
Choose the quality of artichoke you prefer, according to seasonality: the spiny one, the typical Romanesco one or the violet one are perfect as long as they are cleaned with extreme care.
Ingredients
Rosa Puro Rice 320g
Chopped onion ½
White wine 1 glass
Meat broth 250g
Goat's milk 1L
Parmesan Cheese
Goat cheese 200g
Butter 1 tbsp
Artichokes 4
Garlic 1 clove
Thyme
Bacon 4 slices of 1cm
Steps
- Brown the chopped onion with a drizzle of extra virgin olive oil, add the rice, toast it and pour over the white wine until reduced.
- Continue cooking with the meat broth, alternating with goat milk. Mix with the butter, Parmesan, and goat cheese until creamy and season with salt and pepper.
- Serve the risotto by adding the artichokes that you have previously steamed, cut into wedges, and sautéed in a pan, with a clove of garlic, salt, pepper, and thyme.
- Arrange the bacon on the risotto after cutting it into cubes and sautéing it in the pan.
Steps
- Brown the chopped onion with a drizzle of extra virgin olive oil, add the rice, toast it and pour over the white wine until reduced.
- Continue cooking with the meat broth, alternating with goat milk. Mix with the butter, Parmesan, and goat cheese until creamy and season with salt and pepper.
- Serve the risotto by adding the artichokes that you have previously steamed, cut into wedges, and sautéed in a pan, with a clove of garlic, salt, pepper, and thyme.
- Arrange the bacon on the risotto after cutting it into cubes and sautéing it in the pan.
