How to make artichoke risotto, easy-to-prepare recipe with few necessary ingredients, process and cooking times, from roasting to cooking rice.
Ingredients for 4 people
- Rice gr. 300
- 4 beautiful artichokes (or 8 small)
- 2 cloves of garlic
- Nepitella
- Butter gr. 50
- One liter of broth
- Grated Parmesan
- Olive oil
- Salt and pepper
How to cook artichoke risotto
In a saucepan, brown the whole and the catmint in 4 tablespoons of oil and half the butter.
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Before they take color, add the clean and cut into very thin wedges, also using a few centimeters of stem.
Salt and sauté for a few minutes by wetting with a ladle of broth.
Pour the rice and toast it for a few minutes, then pull it up with the boiling broth.
When ready add the remaining butter and a couple of spoons of Parmesan.
Serve it with pepper and other cheese.