Risotto with mushrooms and artichokes
Instructions
Clean and cut the artichokes into wedges; clean the mushrooms, wash them, dry them gently and slice them up.
Saute the onion in the saucepan with 20 g of butter at moderate flame.
Add the cloves of artichokes, sauté them briefly and let them cook for a few minutes.
Add the rice, let it toast for a few minutes, stirring with a wooden spoon, pour in the wine and let evaporate.
Add, a little at a time, the boiling soup, stirring occasionally; continue cooking for 15-18 minutes.
Meanwhile you heat in saucepan 20 g of butter, add the mushrooms and cook for 2-3 minutes over high heat, season with salt and pepper.
Then add the mushrooms to the rice a few minutes before the end of cooking.
Remove from heat, add the remaining butter, the parsley and Parmesan.
Stir and serve piping hot.
