San Gimignano Risotto
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A super light vegetarian risotto that if any is leftover, snip in some Speck and make arancini with!
Ingredients
  • 1 White Onion,
  • 100 g of Butter,
  • 200 ml Vernaccia of San Gimignano
  • 1 l of Vegetable Stock,
  • 10 Artichoke Hearts
  • 2 Garlic Cloves
  • A small bunch of Fennel Fronds
  • 150 g of Mascarpone Cheese
  • 1dl of Extra Virgin Olive Oil
  • 4 Pistils of Saffron
  • Salt & Pepper to taste
Instructions
  1. Chop the white onion finely and pan-fry with 50g of butter.
  2. Slice your artichoke hearts.
  3. Chop garlic and pan-fry with oil until golden-brown.
  4. Remove the onion from the pan, add the remaining butter and cook on a high flame. Add the rice, pour the Vernaccia wine in and let it evaporate. Add your hot stock covering the rice and proceed to cook,.
  5. Once the rice is almost ready, add saffron (diluted in some stock), artichokes and onion, add salt & pepper according to taste if needed, then gently fold in the Mascarpone Cheese.
  6. Serve with a light salad.
Recipe by Ciao Abruzzo! at https://ciaoabruzzo.com/san-gimignano-risotto/