ARTICHOKE RISOTTO

By Apicius International School of Hospitality

PORTIONS: 4 pp

Cooking: 15 min

Cottura: 20 min

Ingrediants

Ingredients

— 320g rice (superfino Arborio/Carnaroli)

— 1 onion

— 5 artichokes (cleaned and sliced)

— 50g butter

— Vegetable broth

— Grated Parmigiano Reggiano cheese

— White wine Santa Cristina

— Extra virgin olive oil

— Salt and pepper

Instructions

  1. Chop the onion and sauté with ½ of the butter and some extra virgin olive oil. When it becomes lightly golden, add the artichokes and cook for a few minutes (eventually add some broth).
  2. Add the rice, set the flame higher, and sprinkle with wine. Let evaporate. Continue cooking for about 15-18 minutes, adding a few broth at time.
  3. Before serving, stir with Parmigiano Reggiano and remaining butter.
VOTA LA RICETTA

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