Sicilian Fritella Risotto

Rick Stein's Long Weekends

https://www.cutoutandkeep.net/projects/sicilian-fritella-risotto • Posted by Ebury Publishing

SERVES FOUR

You will need

3 Globe Artichokes Juice 1 lemon or 1 tbsp White Wine Vinegar 1 l –1.2 litres Vegetable Stock 40 g Butter 3 tbsp Olive Oil 1 Onion , chopped 1 Clove Garlic , chopped or grated 300 g Arborio Rice or carnaroli rice 125 ml Dry White Wine 200 g Fresh broad Beans , double podded if not young (600–700g weight in pods) 200 g Fresh Peas (about 600g weight in pods) Zest and juice ½ small Lemon ½ tsp –1 tsp Salt 8 Turns Black Pepper mill 70 g Pecorino , freshly grated

Project Budget

Time

Difficulty

Description

SERVES FOUR

Instructions

1. Prepare the globe artichokes. Remove the stem to within 1cm of the base. Peel off the outer leaves until you reach the pale-coloured centre. Remove the hairy choke with a teaspoon. Pare off any remaining outer leaves with a sharp knife. Cut into 6 wedges and plunge into a bowl of cold water to which you’ve added the lemon juice or vinegar to prevent it discolouring.

2. Heat the stock in a saucepan. Melt the half the butter with the olive oil in a wide pan over medium-low heat and sweat the onion and garlic for 5 to 10 minutes until soft. Add the rice and stir well to coat the grains. Add the white wine and stir until it has been absorbed by the rice, then start adding the vegetable stock a ladleful at a time, stirring until it is absorbed, which will take about 20 minutes.

3. After about 12 minutes, in a separate pan, cook the artichoke wedges in boiling water for 5 to 7 minutes until tender. Remove from the water and set aside. Add the broad beans and peas and boil for about 3 minutes, then drain. Add the cooked vegetables to the risotto and heat through. Remove from the heat and stir through the lemon zest and juice, the remaining butter, salt to taste, pepper and half the pecorino cheese. Serve immediately with the rest of the pecorino cheese.