Drive away potatoes and onions
first courses from Italy
Full-bodied risotto with artichokes
Full-bodied risotto with artichokes
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Risotto delicious and rich in flavor!
preparation
step 1
I suggest you cook the artichoke hearts slightly salty water so as to make them softer and easier to dissolve in risotto.
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.
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
step 4
Be aware that cooking this type of rice is longer, it takes about 30/40 minutes.
step 5
I would of course recommend tasting also for salt making.
step 6
When ready, add the grain flakes and mix it, leaving it to rest for a few minutes.
step 7
Serve with a drop of oil I would go to another grain as you please.