For the first Guest Foodist of the year, we asked you to send us your best rice recipes. It was like this; In the week in which the deadline for participation in the competition expired, we received rice of all kinds: with vegetables, with different types of meat, with seafood, Italian-style, Spanish-style, grandmother's recipes… A generous culinary Mixture for this We only have loving words of gratitude.
Although it's not always easy to make decisions, we ultimately chose participant Luis Rodríguez's recipe for creamy artichoke rice as the winner. It's not just our love for artichokes that led us to call them as such, but also their deliciously creamy appearance and the extensive use of this vegetable.
As a prize, the winner can look forward to a great amount of products from our popular Petra Mora Store worth 186 euros. This package consists of 26 different products, including extra virgin olive oil, creamy cheese, candied piquillo peppers or the red wine Rioja Rosalba. And also other foods from Petra Mora's own animal husbandry, such as beef entrecôte.
What many products, ehPETRA MORA
Luis, who takes waste, waste and the popular reuse cuisine as a starting point, tells us how he created his dish: “From these three definitions, I made a creamy rice based on the leftover artichokes, giving them a second life. “It can be enriched by adding a few mussels or razor clams, which we open separately and place on the rice after cooking,” he explains at the end of his recipe.
Ingredients
For 4 people
- 6 artichokes
- 400g Carnaroli rice from Valencia
- 1.2 liters artichoke broth (made from 1.5 liters water)
- Extra virgin olive oil
- Salt to taste
instructions
1.
Peel the artichokes, saving the inner leaves and stems that we peel.
2.
Submerge the artichokes in water to prevent oxidation; the use of lemon is not necessary, although it is optional.
3.
Cook the artichokes together with the leaves and stems in one and a half liters of water for 10-15 minutes, depending on their size, and season with salt.
4.
Once the artichokes are cooked, remove them from the water and save them for another preparation. Example: Artichokes in green sauce with mussels.
5.
Mash the leaves and stems together with the cooking water. The result is a green broth, created by the chlorophyll of the artichoke, with a deep and elegant flavor.
6.
Strain through a fine-mesh sieve and bring to a boil.
7.
Heat a tablespoon of extra-virgin olive oil in a high-sided pot or skillet over medium-high heat and let the rice bubble until the grains are slightly translucent and shiny. Stir occasionally so it doesn't burn.
8th.
Gradually add the artichoke broth, stirring to release the starch from the rice, as if it were a risotto.
9.
Finally (optional) slice an artichoke and fry it in oil at 180 degrees until it takes on a golden color and a crispy texture.
10.
Arrange the artichoke slices on top of the rice and finish with a drizzle of raw oil.
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