Rice with Artichokes
calories: medium
category: pasta
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Water 500 gr.
Dry white wine 500 ml.
Sunflower seed oil 8 tablespoons
Rice for risotto 350 gr.
Artichoke hearts boiled in salted water for 10 minutes 400 gr.
Salt and pepper as required.
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Wine Tips
for your meals
Dry white wine 500 ml.
Sunflower seed oil 8 tablespoons
Rice for risotto 350 gr.
Artichoke hearts boiled in salted water for 10 minutes 400 gr.
Salt and pepper as required.
See our
Wine Tips
for your meals
Preparation Boil the water together with the wine. In another casserole, heat 4 tablespoons of oil and add the rice. Stir until it is golden brown.
Put it into the water and wine and add the salt (about ¾ of a teaspoon) and the pepper and let it cook with the lid on at a low heat for about 20 minutes or until the rice is tender but not too soft and there is a little liquid left.
In the meantime, cut the artichoke hearts into slices and fry them quickly in 4 tablespoons of oil, add some salt and stir the hearts continuously until they are brownish in colour. Drain the oil well and add the artichokes to the rice before serving. The Chef's tips Another variation is rice with egg plants, a Roman speciality: Fry 500 gr. of egg plants, cut into cubes, in oil with a sliced clove of garlic. Add the rice and and a sprig of parsley. For the risotto called uette (in dialect meaning raisins) stir in 100 gr. of raisins with the rice and then add wine with water or broth. Curiosity This particular combination originates from the time when the Sicilians emigrated in the 16th Century. Both rice and artichokes grew on the island where the Arabs had brought them. This was many centuries before they were used in the north of Italy.
Put it into the water and wine and add the salt (about ¾ of a teaspoon) and the pepper and let it cook with the lid on at a low heat for about 20 minutes or until the rice is tender but not too soft and there is a little liquid left.
In the meantime, cut the artichoke hearts into slices and fry them quickly in 4 tablespoons of oil, add some salt and stir the hearts continuously until they are brownish in colour. Drain the oil well and add the artichokes to the rice before serving.
