A recipe with our rice Carnaroli
Recipe: Stuffed artichokes with Fog smoked Carnaroli rice with lemon and Parmesan cheese cream Ingredients for 4 people: 4 Artichokes (with or without thorns) 200 g smoked rice Nebbia salt to taste, extra virgin olive oil, dry white wine, 600 ml vegetable stock, 8 slices lard, 50 g breadcrumbs, 2 lemons. For the pecorino cream 50 g aged Parmesan cheese, 100 ml milk 1 tablespoon flour PREPARATION: Toast the rice in a drizzle of extra virgin olive oil, blend with a finger of white wine and cook over medium low heat, extending with the broth when the risotto will tend to dry. Add salt, season with lemon peel and minced mint, but keep part of it for the final decoration and to flavour the bread. Mix the mint with the bread and set aside. Prepare the artichokes by removing the stalks and outer leaves, dip them in water acidulated with filtered lemon juice. Open them gently until the flowers are well spread out so that they can be filled, remove any thorns and beard and prick the heart with a fork. Heat the oven to 180°C. Line the artichokes with lard and fill them with rice until they form small domes. Dust with breadcrumbs and place on a baking tray with a finger of water and a drizzle of oil. Bake for about 20 minutes. Prepare the pecorino cream: grate the cheese and heat the milk, just before it boils, add the pecorino and the sifted flour. Mix until you get a thick but soft sauce. Take the artichokes out of the oven and serve them with a spoonful of sauce each.