- Portions: 4 pp.
- Level: 3/5
- Preparation: 15 min.
- Cooking: 20 min.
- Season: Winter
- 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
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).
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.
Before serving, stir with Parmigiano Reggiano and remaining butter.