:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/OZrEXgZFChrr8ESljrUf/8554c1eeb9ae4ec60329577589d720.jpeg "Artichoke Risotto")
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Artichoke Risotto
A rich Italian dish, perfect for a warm and cozy dinner. The delicate taste of artichokes perfectly combines with the creamy rice, creating a simple but delicious dish.
Ingredients
Main ingredients
- 320 g Carnaroli rice
- 4 artichokes
- 1 lemon
- 1 white onion
- 100 g butter
- 100 g Parmesan cheese
For the broth
- 1 carrot
- 1 onion
- 1 Celery stalk
- 1 l water
- pinch of salt
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Directions
Clean the artichokes, cut them into wedges and put them in water with lemon juice.
Prepare the broth.
Fry the finely chopped onion in butter.
Add the artichokes and cook for about 10 minutes.
Add the rice and toast it for a few minutes.
Start adding the broth, one ladle at a time, stirring continuously.
Continue cooking by adding broth until the rice is cooked to perfection.
Remove from heat, add the Parmesan and stir until you get a creamy consistency.
Let it rest for a few minutes before serving.
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IwaArtichoke Risotto
A rich Italian dish, perfect for a warm and cozy dinner. The delicate taste of artichokes perfectly combines with the creamy rice, creating a simple but delicious dish.
Clean the artichokes, cut them into wedges and put them in water with lemon juice.
Prepare the broth.
Fry the finely chopped onion in butter.
Add the artichokes and cook for about 10 minutes.
Add the rice and toast it for a few minutes.
Start adding the broth, one ladle at a time, stirring continuously.
Continue cooking by adding broth until the rice is cooked to perfection.
Remove from heat, add the Parmesan and stir until you get a creamy consistency.
Let it rest for a few minutes before serving.
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