INGREDIENTS:
 | 300 grams
(approx. 10.6 ounces) of Carnaroli rice |
|
4 artichokes |
|
2 garlic cloves |
|
50 grams (approx. 1.8 ounces) of butter |
|
olive oil |
|
1 quart of broth |
|
parmesan cheese |
|
salt and pepper. |
|
PREPARATION:
| Sauté the
crushed garlic cloves in the oil and half of the butter. Before they are
browned, take them off the heat and add the thinly-sliced artichokes. Let the
artichokes cook slowly, adding a little broth as needed. When the artichokes are
cooked, add the rice. Allow it to brown slightly and cook the risotto, gradually
adding hot broth. Add salt and pepper to taste. Serve with grated parmesan
cheese and the remaining butter |
|