Risotto with artichokes (2) (Risotto con Carciofi (2))
Instructions
Clean the artichokes and cut into wedges the hearts.
Chop the onion and let it dry in 30 g of butter and a little oil, then add the artichokes, stir and after 10 minutes, add the rice.
When this will be lightly toasted wet with wine and let it evaporate.
Bring the cooking rice by combining little by little the broth.
When cooked add the Parmesan cheese and the remaining butter.
Stir and serve.
Ingredients and dosing for 4 persons
- 400 g of rice
- 2 artichokes
- 1 onion
- 100 cl of broth
- 80 g of butter
- 50 g of grated parmesan cheese
- 1/2 cup of white wine
- Olive oil
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