The Rice Sartù with Artichoke Cream is one of those dishes that I have personalized, starting from a typical Neapolitan cuisine dish. The original recipe calls for this pie to have the filling inside, a sort of rice timbale. The change occurred when I suddenly found myself having to prepare a dinner with what I had in the fridge and pantry. The result was excellent, so since then, I present my sartù this way, with any seasoning I can think of.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 1 cup Arborio Rice
- 1 packet Saffron threads
- 4 Roman artichokes
- 2 cloves Garlic
- to taste Salt and pepper
- to taste Extra virgin olive oil
- to taste Grated pecorino romano
Preparation
The first thing to do is to prepare a risotto, simply seasoned with saffron, salt, and pepper.
For cooking the rice, use only hot water, so that the cooking liquid does not cover the saffron flavor.
In the meantime, clean the artichokes, wash them, slice them, including the stems, and sauté them with the two garlic cloves and 4 tablespoons of extra virgin olive oil.
Salt, pepper, and add a glass of water so they become very soft.
Blend everything coarsely, and if necessary, to almost make a cream, add water and a drizzle of extra virgin olive oil.
Once the rice is cooked, portion it into the molds you have chosen, and leave it at room temperature.
When the rice has compacted and taken the right shape, flip the molds onto the plate.
Heat the seasoning, pour it over, and sprinkle them with plenty of grated pecorino romano.
Now they are ready, bring them to the table!
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