Risotto with artichokes (2)
Instructions
Clean the artichokes and cut into pieces the hearts.
Chop the onion and let it dry in 30 g of butter and a little oil, then add the artichokes, stir and add the rice.
When the rice is lightly toasted wet with wine and let it evaporate.
Bring the cooking rice by combining little by little the boiling broth.
When cooked, add the remaining butter, grana, mix well and serve.
Ingredients and dosing for 4 persons
- 400 g of rice
- 1 onion
- 100 cl of broth
- 2 artichokes
- 80 g of butter
- 50 g of grated parmesan cheese
- 1/2 cup of white wine
- Olive oil