Artichoke Risotto in Bleu

Discover Mattia's recipe for artichoke risotto in bleu.

1 Classic Cordon Bleu

2 artichokes

70 g of Carnaroli rice

1 lemon

Fresh mint

Half a shallot

40 g of grated Parmigiano Reggiano

Vegetable broth

Parsley

Extra virgin olive oil

Salt

Pepper

Description

In the largest kitchen in Italy, the challenges of Italian chefs continue: today the stars of the recipes are the Classic Cordon Bleu and the Cordon Bleu alla Pizzaiola. Taking on the challenge will be Mattia and Chiara: both will propose tasty and unique recipes, all to try.

Mattia, the professor chef, will prepare a delicious first course: the artichoke risotto in bleu, enriched by the presence of Classic Cordon Bleu and embellished by the presence of a lemon zest and mint.

Discover the complete recipe for artichoke risotto in bleu.

Classic Cordon Bleu

Procedure

Cook the Cordon Bleu in the oven until it is well crispy.

Clean the artichokes and only take the heart from them, cut them into pieces and place them in a bowl with cold water and half a lemon, so as not to oxidize them.

Chop the shallot and sauté it in a pan with a drizzle of extra virgin olive oil. Add the rice and toast it, then add a bit of broth and start with the risotto cooking, then add the artichokes and continue cooking.

Cream the risotto with the cheese and the butter and, finally, decorate with the grated lemon zest.

Finally, add the Classic Cordon Bleu cut into squares and garnish with a very fine chop of fresh parsley.

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