How to prepare a good risotto with artichokes, a recipe that includes, among the ingredients, the catmint, to be browned in olive oil.
Ingredients for 4 portions
- Nepitella
- Butter gr. 50
- One liter of vegetable broth
- Grated Parmesan
- Rice gr. 300
- 4 large artichokes
- 2 cloves of garlic
- Olive oil
- Salt and pepper
Preparation of risotto with artichokes
In a saucepan, brown the whole and the catmint in 4 tablespoons of oil and half of the butter.
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Before they take color, add the clean artichokes and cut into very thin wedges (I recommend 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.
