Rice Deamination

• Rinse the rice to partially remove starch, then:
  • soak the rice in a bowl, in cold water, for 2 hours;
  • stir occasionally;
  • change the water a couple of times;
  • rinse thoroughly under running water before use.

  Once the deamination process is complete, drain the rice thoroughly using a sieve.

  If you taste a grain, you will have the sensation of eating rice that has undergone a first cooking.

  

• While waiting for the deamination process to complete, prepare the light artichoke cream.

• Clean and blanch the artichokes following the tutorial.

  Place in the mixer:
  • the blanched artichokes;
  • the salt;
  • the pepper;
  • 0.34 fl oz of lemon juice;
  and blend.

  Your light artichoke cream is ready.

• In a small saucepan, pour:
  • 3.4 fl oz of water;
  • a pinch of salt;
  • a vegetable stock cube;
  and bring to a boil to obtain a quick vegetable broth.

• In a hot pan, pour the deaminated rice and toast or rather heat it up [it’s a semi-cooked rice so the grains will never become as hot as if they were raw].

  Deglaze with white wine and continue stirring until fully evaporated.

• Lower the heat, pour the light artichoke cream [about 4 heaping tablespoons] and the vegetable broth into the pan and mix.

  Continue stirring with a silicone spatula.

  Keep stirring for 3-5 minutes, instead of 10, until the rice has absorbed almost all of the broth.

  I stopped at 3.

• With the heat off, add the grated cheese or, alternatively, a drizzle of extra virgin olive oil and stir to cream.

  If necessary, adjust salt and grind the pepper.
  Cover with a lid and let it rest for 2-3 minutes.

• Plate it.
  Grind a little more pepper.

• Your whole grain risotto with artichoke cream is ready.

  Enjoy your meal!

• You can use the whole grain risotto with artichoke cream as a base or recycle it if there is leftover for the preparation of whole grain baked rice with artichokes and speck with cheese.