Creamy artichoke risotto

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Creamy artichoke risotto

Creamy artichoke risotto

Number of people

280 g rice for risotto to risotto

425 g artichoke heart

250 g artichoke cream (1 jar)

15 cl white wine

2 broth cubes

1.5 teaspoon garlic

1 tablespoon parsley

1 tablespoon basil

Olive oil

Preparation: 45 min
Cooking time: 45 min
Step 1
In a large saucepan prepare the broth: 1 litre of water and 2 poultry cubes that you must keep warm. Next to it, in a large frying pan or non-stick pot, sauté 3 minutes chopped garlic, parsley and basil without browning. Add a can of artichoke hearts cut in half and drained.
Step 2
Let it return for 5 minutes by turning them over (no artichoke bottoms).
Step 3
Then add 280 g of risotto rice to the mixture; stir over low heat until the grains become translucent. After 5 minutes pour a glass of white wine mustard over it, raise the heat, stir and let it absorb. As soon as the wine is absorbed, add 2 glasses of broth, lower the heat and let it absorb again; thus add the hot broth several times per fraction until the rice is "al dente".
Step 4
Remember to stir frequently. At this point, add the artichoke cream and brine water from the jar. Let it absorb again over a low heat and stir gently. Put out the fire. Add 100 g of freshly grated Parmesan cheese to the pot and mix. Let stand 3 minutes before serving.
I add my grain of salt

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