RomanItalian
Risotto with Crispy Artichokes and Gorgonzola
by Cucina con Ruben · 548K subscribers on YouTube
A creamy risotto topped with crispy Roman-style artichoke chips and melted Gorgonzola cheese, finished with lemon zest and mint.
- Difficulty
- medium
Ingredients
9 items- Carciofifor chips
- Seed Oilfor frying, 180°C
- Risotto Rice
- Vegetable Brothhot, added gradually
- Butterfor mantecatura
- Black Pepperto taste
- Lemon Zestgrated
- GorgonzolaIgor brand mentioned
- Mentucciaa few leaves for garnish
Method
- Prepare the artichoke chips: remove the outer leaves and choke, slice very thinly.
- Heat oil to 180°C (350°F) and fry the artichoke slices until golden and crispy. Set aside.
- Toast the risotto rice in a dry pan until it starts to crackle.
- Add hot vegetable broth gradually, stirring continuously, cooking until the rice is al dente.
- When the rice is nearly done, stir in butter to make it creamy.
- Add black pepper and lemon zest, then mix well.
- Plate the risotto, top with crispy artichoke chips and a few mint leaves.
- Finish with chunks of Gorgonzola cheese on top.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
