Risotto with Artichokes (Risotto con I Carciofi)
Instructions
Clean the artichokes, cut into thin wedges and let them into the water where you squeezed the lemon juice.
Chop the onion and parsley and FRY in a pan with half of the butter and oil.
Add the artichokes and let them stand for 5 minutes on low heat.
Add the rice and bring it to cooking, adding as with the broth.
When the rice is cooked, add salt and season with the remaining butter and Parmesan.
Let stand a few minutes and serve.
Ingredients and dosing for 4 persons
- 400 g of rice for risotto
- 1 medium onion
- 4 artichokes
- 60 g of butter
- 2 tablespoons of olive oil
- Parsley
- 100 cl of broth
- 2 tablespoons of grated parmesan cheese
- 1 lemon
- Salt