Risotto with Fried Baby Artichokes – Otto Koch

Pesto: Roast pine nuts until light brown. Grate the Parmesan, remove the skin from the garlic and cut roughly into cubes. Rucola coarsely pluck, in a hand mixer form, pine nuts, garlic, Parmesan and about 2/3 of the olive oil add and grind to a pesto, if necessary add a little Oilvenöl. Season to taste with salt and freshly ground pepper.

Sauté the diced shallots in a saucepan with a tiny bit of olive oil. Add the long-grain rice and sauté, stirring, until the long-grain rice is translucent. Deglaze with the white wine and add a tiny bit of clear soup. Simmer gently for about fifteen to eighteen minutes, stirring frequently, until the long-grain rice is al dente. Keep adding clear soup and stirring. After a few minutes, add the saffron.

Just before serving, stir in the freshly grated Parmesan cheese and season well with salt and freshly ground pepper.

In the meantime, clean the artichoke hearts, chop the stem ends smoothly, trim the artichoke leaves by about 1/3 with a sharp kitchen knife. Remove the hard leaves from around the base of the stem. Later, cut all woody parts on the flower stalk from the bottom edge to the end of the stalk into small pieces or peel them with a kitchen knife. Cut the artichoke hearts in half lengthwise, removing the hay, and fry them in a frying pan with a little olive oil [1], seasoning with salt and pepper.

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