Drive away with green broad beans and ricotta
97 recipes
Artichokes risotto
ingredients
servings
4
Carnaroli rice
320 grams
Artichokes
6 unit
Shallots
1 unit
Extra virgin olive oil
to taste
Vegetable broth
1 liter
Vegetal butter
5 grams
Salt
to taste
Parsley
1 sprig
Pepper
to taste
first courses from Italy
Artichokes risotto
Artichokes risotto
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Risotto with artichokes is a tasty risotto to serve as a first course, where rice brings out the unique taste of artichokes.
preparation
step 1
Wash and clean the artichokes by removing the hardest outer leaves, cutting the tips and removing the fibrous part of the stem. Cut the artichokes into wedges and put them in cold water and lemon juice so as not to make them black.
step 2
Prepare the vegetable stock and put it aside. Wash the parsley, chop it and put it aside. Sauté the chopped shallot with oil in a pan with high sides, then add the well-drained artichokes, raise the heat and cook stirring continuously
step 3
for a couple of minutes on a lively flame. Add a little stock, a teaspoon of chopped parsley, a pinch of salt, a minced pepper and let continue cooking for 10 minutes on medium heat covered with a lid.
step 4
After the cooking time, remove the lid, raise the heat, let the cooking surface dry, add the rice and toast it for a minute. Then add the boiling broth and cook irando from time to time, adding more broth if necessary.
step 5
Bring the rice at the end of cooking until it is al dente. At the end of cooking add a knob of vegetable butter and the yeast (if you like it) and let it freeze. Turn off the heat and close with lid for a couple of minutes. Serve the risotto
step 6
and serve with a handful of parsley and garnish with some artichoke wedges.
