| Chef Filippo Chiappini Datticeo of Antica
Osteria del Teatro, Piacenza, Italy
Adapted by StarChefs
Yield: 6 Servings
Ingredients:
- 2 Tablespoons olive oil
- 1 onion, finely chopped (about 1/2 cup)
- 4 fresh artichokes hearts, sliced
- 1 garlic clove, smashed
- 1 Tablespoon salt
- 1 pound Arborio rice
- 1 cup of dry white wine
- 1 cup tomato puree
- 5 cups vegetable broth, heated
- 12 ounces boiled shrimp
- 3 ounces unsalted butter, sliced
- 2/3 cup grated Parmesan cheese
- 1/3 cup chopped fresh Italian parsley
Method:
In a large pan, heat olive oil over medium heat. Add onions,
artichokes and garlic; sauté until onions become translucent.
Remove garlic; add salt and rice to pan. Cook for about 30
seconds to toast the rice, stirring constantly. Add wine and
continue to cook until wine is completely reduced. Slowly
add tomato puree and hot vegetable broth; cook for 15 minutes,
stirring the mixture as it continues to reduce down. Add the
boiled shrimp; cook for 1 minute and then remove from heat.
Add the butter, Parmesan cheese and parsley. Mix well and
serve. |
