Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Risotto
Artichokes
To serve
How it's done
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Risotto
Heat the butter in a wide pan. Add the onion and garlic, sauté for approx. 2 mins. Add the rice, sauté while stirring until the rice is translucent. Pour in 200 ml of stock, reduce almost completely. Gradually add the remainder of the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is al dente.
Artichokes
Drain the artichoke hearts, reserving 1 tbsp of oil. Halve the artichokes. Heat the reserved oil in a wide non-stick frying pan. Fry the artichokes and garlic for approx. 3 mins.
To serve
Remove the risotto from the heat. Mix in the cheese, lemon zest, lemon juice and basil, season. Plate up the risotto, top with the burrata and pistachios, drizzle with oil.
| Tip: | Depending on the season, you can also use fresh, finely chopped basil. |
|---|
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