Fish with saffron
first courses from Italy
translated by Italian with
Risotto creamy and delicious!
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
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
In a pan of risotto add the finely chopped onion and a couple of tablespoons of olive oil and fry for a few minutes.
sponsor of the author
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.
Add the rice and toast 1 minute then gradually add the broth as it is absorbed, stirring occasionally.
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.