Fish with saffron
first courses from Italy
Artichokes risotto
Artichokes risotto
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Risotto creamy and delicious!
preparation
step 1
After cleaning the artichokes and depriving them of the outer leaves, put the inner hearts cut into wedges to soak them in water acidulated with lemon
step 2
you can also use the first 8-10 cm of the stem of the artichoke, removing the tougher outer part and slicing it into small pieces 1/2 cm
step 3
In a pan of risotto add the finely chopped onion and a couple of tablespoons of olive oil and fry for a few minutes.
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step 4
Then add the artichokes, add a little broth, a handful of chopped parsley and cook for about ten minutes. To prevent the bottom from drying out, add more broth.
step 5
Add the rice and toast 1 minute then gradually add the broth as it is absorbed, stirring occasionally.
step 6
When cooked, add a knob of butter, cheese slices 1 and 2 tablespoons of grated Parmesan. Mix and serve hot sprinkling of freshly ground black pepper.