SERVES 4 PEOPLE
READY IN 35′
INGREDIENTS
cold water to taste
1 lemon
2 – 3 artichokes
2 tablespoons extra virgin olive oil
1 teaspoon onion, minced
1 US quart vegetable broth
1-2 teaspoons vegetable bouillon cube (click for the recipe)
9 oz Carnaroli rice
¼ glas white wine,dry
1 teaspoon butter
1 tablespoon Parmesan cheese
STEP 1: FIRST OF ALL
Put cold water and lemon juice in a bowl. Put aside.
STEP 2: CLEAN THE ARTICHOKES
Rub your hands with lemon juice to avoid staining them cutting artichokes.
Take an artichoke and cut the tip with a knife. Start removing by hand the outer leaves (the hard ones) until you reach the heart.
Cut the stem of the artichoke and peel it with a potato peeler until you reach the inside part. Cut the artichoke into pieces of approx 0.5 x 0.5 and put them into the water bowl prepared before.
Continue cutting in half the hearts of artichokes and remove the beard kept inside.
Take all the cutten parts of artichokes and cut into strips. Important: while working with the knife, keep cutten artichokes in water to prevent them from blackening.
STEP 3: SAUTÉ THE ARTICHOKES
Put in a frying pan onion and oil. Add the artichokes and cook for 5-10 minutes (if necessary add some tablespoons of broth or water).
Finally, add a teaspoon of vegetable bouillon cube.
STEP 4: COOK THE RICE
Add the rice and toast it. Add the white wine, and stir continually over medium heat until it is absorbed. Add a ladle of broth and cook over medium heat (it must boil) for 15-20 minutes, occasionally adding a ladle of broth (or whenever the rice tends to dry).
Before turning the fire off taste the risotto to check the flavor and if necessary add salt.
STEP 5: MAKE IT CREAMY
Remove from heat and add butter and Parmesan cheese. Mix slowly and bring to the table.
#getBready & enjoy your meal
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