66

share on

Full-bodied risotto with artichokes

ingredients

servings

2

Parsley

1 sprig

Natural sea salt

to taste

Extra virgin olive oil

to taste

Grana Padano

20 grams

Leeks

1 half

Frozen artichokes

300 grams

Brown rice

1 glass

first courses from Italy

Full-bodied risotto with artichokes

Full-bodied risotto with artichokes

vegetarian with lactose high in potassium high in magnesium high in phosphorus

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Full-bodied risotto with artichokes

Risotto delicious and rich in flavor!

Full-bodied risotto with artichokes step 1

step 1

I suggest you cook the artichoke hearts slightly salty water so as to make them softer and easier to dissolve in risotto.

Full-bodied risotto with artichokes step 2

step 2

The technique is the classic of the risotto, simply reuse the artichoke water as a broth so as to stimulate the taste of the dish itself.

Full-bodied risotto with artichokes step 3

step 3

In a frying pan let the olive oil flavor with the leek and add the pieces of artichokes, the parsley and then the whole rice that you will slowly dive in so as not to attack it

Full-bodied risotto with artichokes step 4

step 4

Be aware that cooking this type of rice is longer, it takes about 30/40 minutes.

Full-bodied risotto with artichokes step 5

step 5

I would of course recommend tasting also for salt making.

Full-bodied risotto with artichokes step 6

step 6

When ready, add the grain flakes and mix it, leaving it to rest for a few minutes.

Full-bodied risotto with artichokes step 7

step 7

Serve with a drop of oil I would go to another grain as you please.

Loading pic