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ITALIAN RECIPES BY:

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  4. Artichoke, taleggio & Parma ham Risotto

Artichoke, taleggio & Parma ham Risotto

glutenFree risoGallo risotto

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Artichoke, taleggio & Parma ham Risotto
  • 38%
    760.7 kcal
  • 50%
    25.03 g
  • 39%
    34.73 g
  • 30%
    80.82 g
  • 405%
    970.82 g

    Preparation time

    0:20 min

    Cooking time

    0:40 min

    Difficulty

    easy

    Servings

    serves 4

Ingredients

  • >> For the vegetable stock:
  • 3 litres water
  • 250 g artichokes
  • 250 g carrots
  • 170 g chopped onion
  • 40 g chopped shallot
  • 2 glasses of white wine
  • 3 grains of Cannamela black organic pepper
  • ½ garlic clove
  • 15 g salt
  • >> For the artichoke cream:
  • 250 g artichokes (washed, tips and outside leaves removed)
  • 30 g chopped onion
  • 1 small glass of white wine
  • 20 g Filippo Berio extra virgin olive oil
  • 1 tbsp chopped parsley
  • ½ garlic clove
  • 320 g Riso Gallo Gran Gallo Arborio Risotto rice
  • 1 litre vegetable stock
  • 50 g butter
  • 50 g sliced Parma ham
  • 50 g chopped Parma ham
  • 45 g grated Parmareggio Parmigiano Reggiano
  • 30 g Filippo Berio extra virgin olive oil
  • 20 g Auricchio Taleggio cheese (without rind)
  • 10 thin slices of Parmareggio Parmigiano Reggiano
  • 1 glass white wine
  • 1 small onion
  • 1 small shallot
  • ½ lemon juice
  • chervil
  • >> Our wine picks:
  • Castello del Poggio Barbera d’Asti DOCG
  • OR: Zonin Soave DOC
  • OR: Tenuta Cà Bolani Friulano Friuli Aquileia DOC Superiore
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Method

  1. Bring to boil and cook all ingredients for the vegetable stock for 45 minutes, then sieve.
  2. Thinly cut the artichokes and stew together with chopped onion, garlic, oil, parsley and two ladleful of vegetable stock for 10 minutes.
  3. Sauté the chopped onion and shallot in a saucepan in 30 g of oil until softened.
  4. Add the rice, pour in white wine and allow to reduce.
  5. Add half of the artichoke sauce, the sliced Parma ham and a ladleful of the hot stock, then simmer.
  6. Cook until the stock is absorbed and add more if necessary. Continue this process for about 16 minutes.
  7. Remove from the heat and take out the sliced Parma ham.
  8. Stir in the Parmigiano Reggiano, the butter, the remaining artichoke sauce and lemon juice.
  9. Season to taste and serve garnished with thinly sliced Parmesan shavings, diced Parma ham, Taleggio cheese and chervil.
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Chef's tip

If you want to make this dish suitable for vegetarians, just omit the Parma ham.

Serving suggestion

Goes well with vegetable and meat dishes or with cheese platters.

Wine selection

Barbera d'Asti, Soave, Friulano or Chardonnay.

Family tip

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Dish history

If you are looking for a new, original, amazingly tasty Risotto recipe, do we have something for you! This dish features a typical fall/winter vegetable, namely artichoke, a 'mountain cheese', Taleggio and the renowned raw ham from Parma: a mixture of savoury tastes guaranteed to leave you wanting more! Ideal on special occasions, such as holidays or special occasions, family get-togethers and sophisticated dinner parties with friends.