Servings:
4
Prep time:
30
Cooking time:
40
INGREDIENTS
- - 250 grams of raw brown rice
- - 6 artichokes
- - 1 red potato
- - 1 orange
- - 20 g of almond
- - 5 g of dried porcini mushrooms
- - 4 bay leaves
- - 1 teaspoon of chopped parsley
- - 1 clove of garlic
- - 0.50 lemon juice
- - Extra-virgin olive oil
- - salt
INSTRUCTIONS
- Boil the rice with the bay leaves and 700 ml of water. Add salt, put the lid on and continue for about 35 minutes, absorbing all the liquid.
- Divide the trimmed artichokes into 8 wedges and plunge into the water and lemon juice.
- Cook the potato, peeled and cutted into pieces, with 4 dried mushrooms and the artichokes in a pot with 2 cups of water. Bring to a boil, add salt a little, cover with a lid and cook over low heat for 15 minutes. Then mix everything finily.
- Toast and chop the almonds. Grate a little orange zest. Then stir in the almonds, the parsley and zest.
- Drain the remained raw artichokes, toss them with 1 to 2 tablespoons of olive oil and saute over medium heat for 5 minutes along with the garlic clove.
- Peel the orange and reduce the flesh into small cubes.
- Remove the bay leaf and stir the hot rice with the artichoke cream with mushrooms.
- Stir in the risotto the artichokes, without the garlic, and the with almonds mixture, sprinkle with the diced orange and serve.
