Artichokes risotto


post-title

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.

Fresh Artichoke Risotto with F*hungry Babbo (February 2024)


Tags: First classics
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