Risotto with artichokes
Risotto with artichokes, if you don't know how to cook artichokes, this risotto recipe is an exquisite choice to begin.
When my mother comes to visit me in Italy, she always want to eat an artichoke risotto.
It could be an international dish, but the Italian way of making risotto makes it a typical dish too!
It is a delicate taste and, as many other dishes, can be a unique dish, as contains proteins from the grated parmesan cheese that is added at the end of cooking time.
You'll need (4 people):
• 4 or 5 artichokes (cleaned and cut in 6 pieces each)
• 0.77lb of rice (arborio rice is a good choice)
• 3 tablespoons of extra virgin olive oil
• half onion (chopped)
• 1 small spoon of chopped garlic
• about a 33.8oz of broth (you can use cubes)
• salt
• 1/2 glass of white wine
• 3 tablespoons of good quality butter
• 4 tablespoons of grated parmesan cheese
How to prepare:
Put the oil into the pan, turn on the gas and add the chopped onion. Let it fry a while and add the chopped garlic and the artichokes.
Let it fry for a while, and then add the rice. Keep mixing it all until il melts well and then add the wine. Let the alcohol evaporate and add some broth.
Put a tap on the pan and lower the gas. Once in a while open it and mix, adding broth when necessary.
After about 12 minutes, taste a grain to check its cooking. When it's quite done, turno off the gas, add the butter, the grated parmesan cheese and close the pan again.
Let it rest for 5 minutes and serve. Enjoy!
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