Saffron risotto with artichokes and goat cheese

Name: Saffron risotto with artichokes and goat cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Carnaroli rice 1.67 cups; Artichokes (to clean) 7 oz; Goat 7 oz; Saffron (2 sachets of 0.15 g each) 0.03 oz; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Peanut seed oil to taste

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4

PRESENTATION

The saffron risotto is enriched with the flavor of seasonal vegetables and the creaminess of fresh cheese in a simple yet tasty recipe: saffron risotto with artichokes and goat cheese! A first course inspired by the traditional Milanese risotto, retaining the characteristic golden hue given by the magical touch of saffron and its unmistakable aroma. To the goodness of this classic base preparation, we've added the fragrance of fried artichokes and the slightly tangy taste of goat cheese, with which the risotto is creamed. The saffron risotto with artichokes and goat cheese offers an original reinterpretation of a timeless dish, which will surely delight you even in this version…

Discover other tasty variations of saffron risotto:

Saffron and bacon risotto
Sausage and saffron risotto
Saffron and mushroom risotto

INGREDIENTS

Carnaroli rice 1.67 cups (320 g)

Artichokes 7 oz (200 g) - (to clean)

Goat 7 oz (200 g)

Saffron 0.03 oz (0.3 g) - (2 sachets of 0.15 g each)

Parsley to taste

Extra virgin olive oil to taste

Fine salt to taste

for frying the artichokes: Peanut seed oil to taste

Preparation

How to prepare Saffron risotto with artichokes and goat cheese

To prepare the saffron risotto with artichokes and goat cheese, first clean the artichokes: remove the outer leaves 1, then shorten the stem and peel it near the base 2. Cut off the tips 3 and cut the artichoke in half.

Finally, remove the choke 4 and cut the artichokes into thin slices 5. Immerse the sliced artichokes in acidulated water or fry them immediately in seed oil at a temperature of 356°F for about 2-3 minutes 6.

When they are crispy and golden, drain the artichokes and transfer them to paper towels 7. Set aside and bring a pot of water to a boil, which you will use to cook the risotto. Toast the rice in a saucepan with a drizzle of oil 8, then deglaze with a ladle of hot water 9.

Salt 10 and cook the rice by adding a ladle of hot water at a time, always waiting for the liquid to be absorbed before adding more. Meanwhile, pour the saffron into a small bowl with a little warm water 11 and stir to dissolve it 12.

When there are 5 minutes left for the risotto to finish cooking, add the dissolved saffron 13 and mix well 14. Once the risotto is ready, turn off the heat and stir in half of the goat cheese 15.

Add a drizzle of oil 16 and chopped parsley 17, then mix everything together 18.

Plate the saffron risotto, then form quenelles with the remaining goat cheese and place 3 in the center 19. Finally, top with the fried artichokes 20. Your saffron risotto with artichokes and goat cheese is ready to be served 21!