The Artichokes risotto turns out to be a dish really appreciated for its taste and delicacy. This recipe was born in the eighteenth century when two delicacies were combined: rice, until then considered an expensive spice, and artichokes, until then not widespread.
Ingredients
- Artichokes: n. 4
- rice: 320 gr.
- a shallot
- half a glass of white wine
- vegetable broth: a liter and a half
- a lemon;
- grated parmesan: 50 gr.
- butter: 80 gr.
- extra virgin olive oil;
- salt;
- pepper
Preparation time
50 minutes
Difficulty
Medium
Portions
4
Method
Clean the artichokes, removing the hardest leaves, reduce them into wedges, rinse them, arrange them in a bowl, cover with water, add the lemon juice and keep for fifteen minutes. Peel the shallot, cut it into slices, dry it in a saucepan with half the butter and a drizzle of oil, arrange the drained artichokes, brown them for a few minutes, blend with the wine, season with a pinch of salt, add the rice, let it toast and cook for 18 minutes, stirring with a wooden spoon and occasionally wetting with a ladle of boiling broth. When cooked, remove the saucepan from the heat, stir in the rice with the remaining softened butter and Parmesan, and serve it on a serving dish with a pinch of pepper.
Conservation
In the fridge for a day.
Tips
Enjoy your meal!
English 
Italian