Multigrain risotto with burdock
As I was telling you, I really love the mix fresh parsley and burdock. May be because it makes the burdock taste even more artichoky, a vegetable I love but that is not common in Japan (though I've spotted some lovely artichokes plants in my neighbor's potager garden!). As we will be traveling to Sicily, I know I'll have opportunities to eat plenty of delicious artichokes very soon! Yet, I prepared burdock with parsley in an Italian manner with a mix of grains for Italian soup (from last year Italian holidays!) and carnaroli rice, prepared like a risotto. I cooked in a bit of olive oil the burdock peeled and sliced, then add the rice and the grains, finally cover with water. Cooked until the liquid has vanished, add generously some fresh ciseled parsley, serve immediately. Perfect with freshly grated parmegiano if you like.