Risottos are always enjoyable mixing taste with creaminess and this version with artichokes is no exception.
Ingredients
- 320 g of rice Carnaroli
- 4 artichokes
- 1 onion
- The juice of 1 lemon
- 1 liter of vegetable broth
- 20 g of grated Parmesan cheese
- 20 g of Butter
- Olive oil
Directions
- Clean the artichokes and soak them in a bowl with water and the juice of the lemon.
- In the meantime, chop the onion and fry it in a saucepan with the oil.
- Drain the artichokes and add them to the rest, cover and cook for 15 minutes over low heat.
- Pour the rice, toast it, and bring it to cooking, adding the boiling broth, 1 ladle at a time.
- Remove from heat, mix the Parmesan and the butter, and serve hot.
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