Risotto with artichokes, simple and tasty first course

[Debby]

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Risotto with artichokes, simple and tasty first course



The artichokes risotto it is a very simple first course to make but whose goodness will truly amaze everyone. Creamy and tasty, served freshly creamed with butter and Parmesan, it will be an amazing preparation with very little expense. A typically autumnal dish, very enveloping, which will make you make a splendid impression with your guests, because also suitable for refined dinners. The slightly bitter taste of the artichokes goes very well with the wine with which they are blended and with the cheeses. You can use the variety of artichokes you prefer, using even those already cleaned. The trick for the perfect success of the risotto is to use a vialone nano or carnaroli rice and tender and juicy artichokes.

Ingredients for 4 people

• Artichokes: 3
• Vialone nano or carnaroli rice: 280 g
• Onion: ½
• Extra virgin olive oil: 5 tbsp
• Red wine: 30ml
• Salt to taste
• Parmigiano Reggiano or Grana Padano: 50 g
• Cold butter: 30 g
• Lemon: ½
• Water: 2 litres
• Water: 1 liter (for the vegetable stock)
• Carrot: 1
• White onion: ½
• Celery: 1 rib

• Preparation: 1 hour
• Cooking: 40 minutes
• Total: 1 hour, 40 minutes
• Calories: 490 calories/portion

Preparation

1

Prepare the vegetable broth by peeling the onion and carrot, washing the celery and placing all the vegetables in a saucepan, adding 1 liter of water.


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