Artichoke and Camembert Risotto
- Prep time:
- 10 min
- Cook time:
- 44 min
- Total time:
- 54 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 50 g -
artichokes 300 g sliced -
fresh garlic 1 clove whole -
Carnaroli rice 320 g -
fine salt 2 Liffo spoons -
dry white wine 100 g -
camembert cheese 120 g in medium dice
Allergens: milk, sulphur dioxide and sulphites
Camembert is a soft cheese with a bloomy rind, and as it melts it gives the risotto a creaminess unlike that of aged cheeses: fattier and less salty. The artichokes bring the bitterness that keeps the dish from being merely buttery. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 15 g of extra virgin olive oil, 150 g of artichokes, sliced and 1 clove of fresh garlic, whole.
Container 2
In the second container put 15 g of extra virgin olive oil and 150 g of artichokes, sliced.
Container 3
In the third container put 320 g of Carnaroli rice and 2 Liffo spoons of fine salt.
Container 4
In the fourth container put 100 g of dry white wine.
Container 5
In the fifth container put 120 g of camembert cheese, in medium dice.
Container 6
In the sixth container put 20 g of extra virgin olive oil.
- Select when the recipe should be ready
Liffo needs 44 minutes of cooking for this dish.
Tips
Clean fresh artichokes by removing tough outer leaves and thorns. Cut them in half and remove the inner beard. Slice lengthwise and soak in cold water with lemon for a few minutes to limit browning. Pat dry excess water before placing them in the container. If using frozen artichokes, thaw and slice them before placing them in the container. Use soft cheese such as camembert, alternatively brie or taleggio.
Plating
Season to taste with some crispy fried artichoke slices.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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