Rice with artichokes and onions, seasoned with Barolo vinegar

Ingredients for 4 people:
  • 280 g Carnaroli rice
  • 300 g artichokes
  • 2 Tropea onion
  • 1 hite onion
  • 6 1 spoon of wine vinegar Barolo D.O.C.G. 2001
  • 1 l chicken broth
  • 20 g butter
  • 40 gr di parmesan cheese
  • 1 spoon of lemon juice
  • 2 spoons of extra-virgin olive oil from Apulia
  • pepper in grains
  • salt
Cook rice with artichokes and onion seasoned with wine Barolo vinegar

Clean the artichokes removing harder external leaves, remove part of the stems, peal them, cut the spiny tops with a knife, at least 2 cm.

Wash, dry the artichokes and cut in 4 slices, removing the internal  “hay”. Cut in vertical thin slices, 3 mm thick, and plunge into a water bowl, adding lemon juice to avoid them becoming blackish.

Heat chicken broth, peal the Tropea onions, wash, dry and finely chop. Heat the extra-virgin olive oil from Apulia in a anti-adherent pan, fry, rinse the artichokes from water, dry them with  paper and transfer to the pan where onions were fried.

Let brown for 2 minutes, add some broth, salt and let cook for five minutes, in a covered pan, mild flame.

Add the single wine vinegar Barolo D.O.C.G. 2001 and keep cooking for two or three more minutes and finally salt with ground pepper.

Peel and chop the white onion, brown half the butter in a casserole adding the chopped onion for one minute, add rice and let toast for a few minutes mixing with a wood spoon. Spray white wine and let evaporate while constantly mixing.

Keep on coking for twelve minutes, adding broth when the rice dries.
Remove from the flame, add the remaining butter and Parmesan cheese, well mix, cover and let rest for two minutes.

Rapidly mix with a wood spoon. Serve adding the artichoke and Tropea onion sauce, dressed with vinegar.

Tag: fragrant D.O.C.G.

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