Zesty Artichoke Risotto with Parmesan Foam
Served with lemon zest, creamy rice, and artichoke heart topped with Parmesan cheese foam.
Served with lemon zest, creamy rice, and artichoke heart topped with Parmesan cheese foam.
• 1 large artichoke
• 2 lb Carnaroli rice
• 4 oz grated Parmesan cheese
• 1 quart vegetable stock
• 2 cups heavy cream
• 1 cup white wine
• 1/2 cup olive oil
• 2 lemon zests
• 2 tsp xanthan gum powder
• 2 shallots
• Sea salt and black pepper
Clean the artichoke and boil until tender in salted water. Cool in ice water. Remove the stem and heart, reserving both. Peel the stem and blend with Parmesan and olive oil until smooth.
Sauté shallots in a casserole with olive oil. Add the rice and toast briefly. Begin adding warm vegetable stock, stirring regularly until al dente (about 20 minutes). Season with salt and pepper.
Remove from heat and stir in grated Parmesan and olive oil. Plate risotto with lemon zest and place the artichoke heart in the center. Pipe cheese foam into the artichoke cavity.
For the Parmesan Cheese Foam:
Boil wine to reduce alcohol. Add cream and Parmesan, then blend with xanthan gum. Transfer to a siphon for foaming.
Calories: 520 | Carbs: 48g | Fat: 28g | Protein: 12g | Fiber: 5g | Sodium: 450mg
