— 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.