Hello readers, Today I’m sharing a recipe illustration straight from my artsy cookbook, This Better Pan Out! Every page is filled with fun recipes and creative illustrations, perfect for those who love both flavor and art. (Soo.. If you’re a publisher working on a cookbook or magazine and need a food illustrator, I’d love to bring your recipes to life!) I’m Anna Lena, and my business is all about making food art beautiful.
Master the art of creamy artichoke risotto, with cosy looking food illustrations to help you create this classic dish with ease.
Ingredients
200 g risotto rice (100 g per
person)
125 ml white wine
1 vegetable bouillon cube
1 red onion
1 garlic clove
1 can of artichoke hearts
1/2 jar of sun-dried tomatoes
(Roasted) pine nuts
Fresh parsley
Preparation
Finely chop the red onion and garlic. Bring approximately 1 liter of water to a boil in a pan, add the vegetable bouillon cube, and let it dissolve completely. It all starts with soupy things. Heat a dash of olive oil in a skillet over medium-high heat. Add the red onion and garlic, sautéing for about 2 minutes. Then, add the risotto rice and let it cook for another 2 minutes. Pour in the white wine and stir until it completely evaporates.
Gradually add a ladle of the bouillon to the rice and stir well to distribute the moisture. This process takes about 20 minutes, depending on the type of risotto rice used. Continue until the risotto is cooked. Use your taste buds and eyes. While the risotto is simmering, cut the artichoke hearts and sun-dried tomatoes into pieces. Add these ingredients in the last 10 minutes of cooking to allow the flavors to combine.
Time is always the unlisted ingredient! Roast a handful of pine nuts in a pan until golden brown and add them, along with the fresh parsley leaves, to the risotto. Mix everything well, and your risotto is ready to be served and enjoyed! This one makes the perfect dinner party food if you want something comfy.
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