{"id":8305,"date":"2023-03-25T14:38:57","date_gmt":"2023-03-25T13:38:57","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=8305"},"modified":"2023-03-25T14:39:11","modified_gmt":"2023-03-25T13:39:11","slug":"risotto-with-artichokes-coppa-and-chervil","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/risotto-with-artichokes-coppa-and-chervil\/","title":{"rendered":"risotto con carciofi, coppa e cerfoglio"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\" id=\"i-consider-this-risotto-one-of-the-tastier-ever-made-so-try-it\"><em><em>Il carciofo \u00e8 il re della primavera. Ci vuole tempo e coraggio per sbucciarli ma il risultato \u00e8 meraviglioso!<\/em><\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\" id=\"ingredients-for-4-servings-cost-about-3-pp\">ingredienti per 4 porzioni (costo circa 6\u20ac pp)<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 carciofi<\/li>\n\n\n\n<li>2 limoni<\/li>\n\n\n\n<li>8 fette di coppa<\/li>\n\n\n\n<li>240 g di riso carnaroli<\/li>\n\n\n\n<li>Un bicchierino di vino bianco<\/li>\n\n\n\n<li>1,2 litri di brodo vegetale<\/li>\n\n\n\n<li>Olio di semi di girasole EV<\/li>\n\n\n\n<li>1 cipolla media<\/li>\n\n\n\n<li>Sale<\/li>\n\n\n\n<li>40 g di burro <\/li>\n\n\n\n<li>40 g di Parmigiano Reggiano<\/li>\n\n\n\n<li>un mazzetto di cerfoglio<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p><em>&#8220;When I was young it was more important, pain more painful &#8230;&#8230;&#8230;&#8230;&#8230;.&#8221;<\/em><\/p>\n\n\n\n<p>Praticamente volevo scrivere che da giovane odiavo i carciofi ma ho ricordato la classica canzone degli Animals (scrivo in inglese). A proposito, negli ultimi 40 anni della mia vita cerco di decidere quale sia il pi\u00f9 grande cantante di tutti i tempi, Eric Burdon o Robert Plant, ma non raggiungo mai a una decisione stabile.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-2-1024x683.jpg\" alt=\"\" class=\"wp-image-8343\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-2-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-2-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-2-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-2-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-2-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-2-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-2-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-2.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Comunque, il motivo per cui odiavo i carciofi \u00e8 chiaro. I carciofi (che sono anche costosi per il loro reale peso netto) sono difficili da preparare. Quelle selvatici hanno anche spine, ma quelle coltivate pure necessitano di un'intensa pelatura. <\/p>\n\n\n\n<p>Ma con il passare degli anni il dolore diventa meno doloroso (pain less painful),  e cos\u00ec 15 anni fa ho deciso di iniziare a cucinare i carciofi. Prover\u00f2 a descrivervi come dobbiamo prepararli. <\/p>\n\n\n\n<p>Ebbene, i carciofi sono fiori con petali molto molto duri che nella maggior parte dei casi (ma non sempre) vanno rimossi e scartati. Di solito mangiamo solo la parte interna inferiore del fiore e il gambo. <\/p>\n\n\n\n<p>Per prima cosa prepariamo una soluzione con il succo di 2 limoni (o meglio ancora lime) e 1 litro di acqua. Se non vogliamo utilizzare i nostri limoni biologici e costosi per questo lavoro, possiamo acquistare compresse di vitamina C in farmacia. La ragione di tutto questo cassino \u00e8 che i carciofi tendono a perdere il loro brillante colore opale e diventare grigi, se esposti all'aria. <\/p>\n\n\n\n<p>Prendiamo un carciofo e ne tagliamo il gambo. Con un pelapatate togliamo tutta la parte fibrosa del gambo e la facciamo cadere, senza indugio, nella soluzione di limone.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-12-1024x683.jpg\" alt=\"\" class=\"wp-image-8344\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-12-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-12-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-12-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-12-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-12-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-12-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-12-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-12.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Quando finiamo con i gambi prendiamo un fiore di carciofo e con la mano sbucciamo gli strati inferiori di petali. Quando la parte inferiore interna del fiore \u00e8 visibile, prendiamo un coltello e tagliamo e scartiamo la parte superiore del fiore. Tenete presente che la parte da scartare \u00e8 circa i 3\/4 dell'intero fiore. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-13-1024x683.jpg\" alt=\"\" class=\"wp-image-8345\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-13-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-13-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-13-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-13-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-13-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-13-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-13-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-13.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Senza indugio con un coltellino togliamo la parte esterna-dura del fiore, che si trova vicino al gambo e con un cucchiaino ne togliamo la parte interna pelosa. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-15-1024x683.jpg\" alt=\"\" class=\"wp-image-8346\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-15-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-15-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-15-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-15-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-15-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-15-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-15-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-15.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Finito. Ora i carciofi sono pronti per essere cucinati. La fase successiva \u00e8 farli bollire in acqua salata per circa 10 minuti. Li tagliamo a pezzi e li teniamo da parte. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-17-1-1024x683.jpg\" alt=\"\" class=\"wp-image-8348\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-17-1-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-17-1-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-17-1-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-17-1-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-17-1-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-17-1-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-17-1-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Artichokes-17-1.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>In una padella fredda e utilizzando temperatura molto bassa aggiungiamo le fette di coppa e le cuociamo fino a renderle croccanti. Togliamo le parti solide e conserviamo i grassi liquidi. Tritiamo le 4 fette croccanti. <\/p>\n\n\n\n<p>Nella stessa padella iniziamo il nostro risotto tagliando la cipolla a dadini molto piccoli e la facciamo appassire dolcemente nei grassi della coppa (aggiungiamo un po' di olio di semi di girasole EV, se necessario) per circa 10 minuti.     <\/p>\n\n\n\n<p>Nel frattempo:<\/p>\n\n\n\n<p>a) Portiamo a bollore il brodo<\/p>\n\n\n\n<p>b) In una piccola padella facciamo tostare leggermente il riso SENZA GRASSI <\/p>\n\n\n\n<p>Quando il riso \u00e8 cos\u00ec caldo, che non riusciamo a tenerlo in mano, lo aggiungiamo all'interno della padella con il soffritto. Versiamo anche il vino e poi iniziamo la cottura del risotto, aggiungendo un mestolo di brodo molto caldo, ogni volta che il liquido inizia a ridursi<\/p>\n\n\n\n<p>Mentre si prepara il riso, grattugiamo finemente il formaggio e tritiamo il cerfoglio.<\/p>\n\n\n\n<p>Quando il riso \u00e8 pronto (al dente ovviamente), togliamo la padella dal fuoco. <\/p>\n\n\n\n<p>Iniziamo ad aggiungere la coppa tritata, il cerfoglio tritato, i gambi e i fiori di carciofo, il burro e il formaggio, sempre mescolando. Continuiamo a mescolare, fino ad ottenere un risultato molto cremoso, copriamo la padella con un coperchio e lasciamo riposare per 3 minuti. Assaggiamo il sale e, se serve, ne aggiungiamo un po.<\/p>\n\n\n\n<p>Trascorso questo tempo, mescoliamo una volta e controlliamo se il risotto \u00e8 ben legato. Se il risotto \u00e8 troppo asciutto, aggiungiamo un po' di brodo e continuiamo a mescolare. Se, invece, il risotto \u00e8 troppo umido, continuiamo a cuocerlo fino a renderlo cremoso.  <\/p>\n\n\n\n<p>Impiattiamo e serviamo decorando con una fetta intera di coppa e magari con un pezzetto di cerfoglio. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Risotto-con-carciofi-coppa-e-cerfoglio-20-1024x683.jpg\" alt=\"\" class=\"wp-image-8310\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Risotto-con-carciofi-coppa-e-cerfoglio-20-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Risotto-con-carciofi-coppa-e-cerfoglio-20-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Risotto-con-carciofi-coppa-e-cerfoglio-20-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Risotto-con-carciofi-coppa-e-cerfoglio-20-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Risotto-con-carciofi-coppa-e-cerfoglio-20-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Risotto-con-carciofi-coppa-e-cerfoglio-20-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Risotto-con-carciofi-coppa-e-cerfoglio-20-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Risotto-con-carciofi-coppa-e-cerfoglio-20.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Artichoke is the queen of spring. It needs time and courage to peel it but the result is wonderful! ingredients for 4 servings (cost about&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/risotto-with-artichokes-coppa-and-chervil\/\">Continue reading<span class=\"screen-reader-text\">risotto con carciofi, coppa e cerfoglio<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":8309,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[486],"tags":[1774,522,1476,1148,1544,916,479,500,1124,501,502,1149,1147,493,1142],"class_list":["post-8305","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rice","tag-artichoke","tag-butter","tag-chervil","tag-cold-cut","tag-coppa","tag-grana-padano","tag-ham","tag-onion","tag-parmigiano","tag-rice","tag-risotto","tag-smoked","tag-speck","tag-stock","tag-sunflower","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>risotto with artichokes, coppa and chervil - Democratic Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/democraticgourmet.com\/it\/risotto-with-artichokes-coppa-and-chervil\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"risotto with artichokes, coppa and chervil - Democratic Gourmet\" \/>\n<meta property=\"og:description\" content=\"Artichoke is the queen of spring. 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