Creamy Rice with Navarran Artichokes Recipe
Cook Time: 1 hour 10 minutes
|Servings: 4
Ingredients
- 1 jar artichoke hearts
- 3 tbsp olive oil
- 1.25L vegetable stock
- 60ml sherry
- 1 tbsp oregano
- 1 medium onion, finely chopped
- 1 tsp ground coriander
- ¼ tsp ground white pepper
- 250g rice
- 300g petit pois
- 2 cloves garlic, thinly sliced
- 100ml crème fraiche
- 100g finely grated semi curado Manchego
- sprigs basil, for garnish
Preparation
- Heat the oven to 220°C; line a roasting tray with foil
- Cut the artichoke hearts into quarters and leave to drain for a few minutes
- Toss the artichokes in 1 tbsp olive oil to coat; spread the coated artichokes out on the roasting tray; roast until one or two artichoke start to show a little brown on the edges, about 12 minutes; remove the tray from the oven and loosen the artichokes gently from the foil; put to one side
- Heat the stock, sherry and oregano to a low simmer
- In a large saucepan, cook the onion and spices in 2 tbsp olive oil over medium heat until just softened, about 5 minutes; stir in the rice to coat, followed by the peas and the garlic
- Stir the stock into the rice mixture, a ladle at a time, and bring to a simmer; cook until most of the stock has been absorbed, about 18-20 minutes, stirring every minute or two; taste for seasoning
- Gently stir in the artichokes, then after a minute the crème fraiche and cook gently for a further 5 minutes
- Stir in the cheese, switch off the heat and leave for 5 minutes
- Garnish the plates with basil and serve.
Option: serve topped with a good sprinkling of Esplenette pepper.