{"id":10757,"date":"2024-01-10T09:18:27","date_gmt":"2024-01-10T09:18:27","guid":{"rendered":"https:\/\/termedimonticelli.it\/chef-cordanis-recipe-carnaroli-risotto-with-violet-artichoke-and-seasonal-fragno-truffle\/"},"modified":"2024-07-22T13:43:20","modified_gmt":"2024-07-22T13:43:20","slug":"chef-cordanis-recipe-carnaroli-risotto-with-violet-artichoke-and-seasonal-fragno-truffle","status":"publish","type":"post","link":"https:\/\/termedimonticelli.it\/en\/chef-cordanis-recipe-carnaroli-risotto-with-violet-artichoke-and-seasonal-fragno-truffle\/","title":{"rendered":"Chef Cordani&#8217;s recipe.\nCarnaroli risotto with violet artichoke and seasonal Fragno truffle."},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"10757\" class=\"elementor elementor-10757 elementor-4491\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9785430 e-flex e-con-boxed e-con e-parent\" data-id=\"9785430\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-59f5447 e-con-full e-flex e-con e-child\" data-id=\"59f5447\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t<div class=\"elementor-element elementor-element-ff55b94 e-flex e-con-boxed e-con e-child\" data-id=\"ff55b94\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-63be2e5b elementor-widget elementor-widget-text-editor\" data-id=\"63be2e5b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Quality raw materials, fantasy of flavors and colors: the cuisine of the territory is interpreted in an original way by Chef Patrick Cordani and his brigade.<br \/>\nThe dishes he prepares by combining technique and passion can be tasted at La Veranda restaurant of Hotel delle Rose.<br \/>\nKeywords: flavor and lightness.  <\/p>\n<p>First course on the New Year&#8217;s menu a tasty artichoke and truffle risotto.<br \/>\nHere is the recipe, narrated by Patrick step by step.<br \/>\nThe trick?<br \/>\nServe it all&#8217;onda, that is, thick and creamy just right.<br \/>\nThe secret lies in the right mantecatura.<br \/>\nHere&#8217;s how.     <\/p>\n<p><strong><i>Ingredients <\/i><\/strong>(for 4 people)<\/p>\n<ul>\n<li class=\"p2\">280 g of carnaroli rice<\/li>\n<li class=\"p2\">vegetable broth as much as needed<\/li>\n<li class=\"p2\">4 small artichokes<\/li>\n<li class=\"p2\">20 g Fragno black truffle<\/li>\n<li class=\"p2\">40 g Parmesan cheese 30 months<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c5ba2c7 elementor-widget elementor-widget-text-editor\" data-id=\"c5ba2c7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h4 class=\"p1\"><b>Preparation of artichoke risotto<\/b><\/h4>\n<p class=\"p2\">After dry-roasting the rice, bathe it with the broth, which should be added a little at a time as it is absorbed by the preparation Halfway through cooking, add the artichokes that were trifoliated earlier.<br \/>\nMagic ingredient: thyme.<br \/>\nA pinch of it is needed inside the artichoke for a note of freshness.<br \/>\nOnce the cooking was finished, the most important step was the mantecatura made with butter and Parmesan cheese.<br \/>\nThe chefs&#8217; secret is to use refrigerator-cold butter and cheese.    <\/p>\n<p class=\"p2\">The heat shock, in fact, will help bring out the velvety texture typical of risotto all&#8217;onda.<br \/>\nThe mantecatura should be done with the heat off and without stirring, but by &#8220;pushing&#8221; back and forth to make the rice fold in on itself, creating the waves. <\/p>\n<p class=\"p2\">It ends with a generous grating of truffle that releases moods and scents with heat.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d4f42c5 elementor-widget elementor-widget-gallery\" data-id=\"d4f42c5\" data-element_type=\"widget\" data-e-type=\"widget\" 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making it perfect?<br \/>\nIt&#8217;s all in this article.  <\/p>\n","protected":false},"author":2,"featured_media":9325,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[316],"tags":[216,332],"class_list":["post-10757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-cook-en","tag-food-en","tag-recipe"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chef Cordani&#039;s recipe. Carnaroli risotto with violet artichoke and seasonal Fragno truffle. - Terme di Monticelli<\/title>\n<meta name=\"description\" content=\"Carnaroli risotto with violet artichoke and seasonal Fragno truffle. Chef Cordani&#039;s recipe from La Veranda restaurant in Monticelli Terme.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/termedimonticelli.it\/en\/chef-cordanis-recipe-carnaroli-risotto-with-violet-artichoke-and-seasonal-fragno-truffle\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Cordani&#039;s recipe. Carnaroli risotto with violet artichoke and seasonal Fragno truffle. - Terme di Monticelli\" \/>\n<meta property=\"og:description\" content=\"Carnaroli risotto with violet artichoke and seasonal Fragno truffle. Chef Cordani&#039;s recipe from La Veranda restaurant in Monticelli Terme.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/termedimonticelli.it\/en\/chef-cordanis-recipe-carnaroli-risotto-with-violet-artichoke-and-seasonal-fragno-truffle\/\" \/>\n<meta property=\"og:site_name\" content=\"Terme di Monticelli\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/TermeDiMonticelli\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-01-10T09:18:27+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-07-22T13:43:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/termedimonticelli.it\/wp-content\/uploads\/2024\/05\/ricetta-risotto-carciofi.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1900\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gianluca Ziggiotti\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gianluca Ziggiotti\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/termedimonticelli.it\\\/en\\\/chef-cordanis-recipe-carnaroli-risotto-with-violet-artichoke-and-seasonal-fragno-truffle\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/termedimonticelli.it\\\/en\\\/chef-cordanis-recipe-carnaroli-risotto-with-violet-artichoke-and-seasonal-fragno-truffle\\\/\"},\"author\":{\"name\":\"Gianluca Ziggiotti\",\"@id\":\"https:\\\/\\\/termedimonticelli.it\\\/en\\\/#\\\/schema\\\/person\\\/bf0752749f56f0c8cc7973e5268b9f42\"},\"headline\":\"Chef Cordani&#8217;s recipe. 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