Risotto with artichokes

Ingredients for 4 persons

  • 1000 ml of vegetal broth
  • 320 g Carnaroli rice
  • 200 g of artichokes hearts
  • 60 g of Parmesan cheese
  • 30 g of butter
  • lemon juice
  • 30 g of oil
  • 2 shallots
  • 1 garlic
  • 1 glass of white wine
  • salt & pepper
  • thyme

Instructions

Take cleaned artichokes and cut them into slices using the precision of our black ceramic knives U-Cook Katana, still offered with 50% discount! Put them in a bowl of water and lemon juice not to darken them. In a frying pan place the oil and garlic with skin. Sauté for a few minutes, remove the garlic and add 1 chopper shallot. Fry for a few minutes and add the artichokes. Cook over low heat for 15 minutes. Add a ladle of broth if necessary to prevent them from drying too much. Season with salt and pepper. Add the thyme and set aside.

In a saucepan put a little oil and chopped shallots. After a few minutes add the rice andtoast it for a couple of minutes. Add wine and let evaporate. Continue cooking the rice adding broth as necessary. Halfway through cooking, add the artichokes. At the end stir in baking with butter and Parmesan cheese. Serve hot and enjoy!