Risotto with Artichokes (Risotto con Carciofi)
Instructions
Saute garlic and onion in oil, add chopped artichokes into thin slices, cover and cook over low heat for 15 minutes.
Pour the rice, let it toast for 5 minutes and bring to boiling broth cooking adding a little at a time.
Add salt, remove from heat, stir in the cheese and serve.
Ingredients and dosing for 4 persons
- 350 g of rice
- 4 artichokes
- 7 tablespoons of olive oil
- 1 onion
- 2 cloves of garlic
- 100 cl of broth
- 3 tablespoons of grated parmesan cheese
- Salt