Preparation time
25 minutes
Difficulty
Easy
Servings
4 people
Ingredients
320 g originario rice
150 g frozen artichokes
2 cloves of garlic
500 ml vegetable broth
1 small cup of white wine
Fresh parsley to taste
Extra virgin olive oil and salt to taste
2 tablespoons Parmesan or Grana cheese for creaming
Preparation
Let the artichokes thaw at room temperature.
Add vegetables such as onion, carrot and celery to a small pot of water. Bring to a simmer, then turn off the heat or reduce to the lowest setting.
Pour the oil into a saucepan and sauté the garlic for a few seconds, until golden. Remove the garlic from the pan and add the rice, to toast it for a few seconds.
Add the artichokes and deglaze with white wine. Ladle by ladle, pour the broth over the rice and cook according to the time indicated for the type of rice you are using, keeping the heat at medium–low. When the risotto is ready, turn off the heat and stir in the Parmesan.
Serve the artichoke risotto, finishing each plate with a sprinkle of fresh parsley. Enjoy!
