Artichoke Risotto is one of my favorite dishes: easy to make and really tasty. Since my spouse doesn’t appreciate it, I’ve made it at my parents’ house, where they’ve been quite happy to keep me company 😉 And you should have seen Elisa: she did appreciate her mummy’s risotto! So I finally have an artichoke companion 🙂 Well, today I’m quite sleepy, I’m late, and I’m definitely busy, I also have workmen here in the office, you can imagine what a mess I have… So I’m leaving you: I’m taking a second coffee and going back to work. Kisses 😉
Ingredients for 4 servings:
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1 clove of garlic
500 ml of stock
1/2 glass of white wine
20 g of butter
30 g of parmesan cheese
extra-virgin olive oil
Preparation Time: 15 min.
Cooking Time: 30 min.
Total Time: 45 min.
To make Artichole Risotto, first and foremost you need to clean the artichokes (clic here to see the guide How to Clean Artichokes), then cut the hearts into 4, and put them in water with the lemon juice for 5 minutes.
Pan-fry chopped onion and parsley, together with the garlic clove, in some oil.
Drain the artichokes and put them directly in the pan (without rinsing them). Let season for a couple of minutes.
Take away the garlic and add the rice. Cook it till it gets translucent, then add the wine and let simmer until reduced.
Keep cooking by adding the boiling stock, a spoonful at a time, as it is absorbed.
At the end, turn off the gas, season to taste, and stir in butter and parmesan.
Cover with a lid and wait a minute before serving your Artichoke Risotto with some additional fresh-gound black pepper and chopped parsley.
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