Drive away with green broad beans and ricotta
first courses from Italy - Puglia
translated by Italian with
A risotto easy to prepare and really delicious, creamy and irresistible! Furthermore, it is a nutritious first course thanks to the properties of artichokes!
To prepare the Risotto with artichokes, start by cleaning the artichokes: clean and cut the thicker outer leaves until you get to the tender ones, then, with a knife, cut the harder tops and also remove the stem.
Peel the stems now, removing the more filamentous outer part, then cut them into cubes and keep them separated from the rest in a bowl filled with water and lemon to prevent them from turning black.
Meanwhile, fry the finely chopped onion in the extra virgin olive oil, brown it and add the drained artichokes.
Let them cook for a few minutes, then add the rice. Toast it for about a minute, stirring with a wooden spoon.
Blend with white wine and turn up the heat.
Continue cooking the risotto by lowering the heat and adding the boiling stock a ladle at a time as it is absorbed during cooking.
Add salt and, when cooked, turn off the heat, stir in a sprinkling of Parmesan, pepper and chopped fresh parsley.