Risotto with artichokes (3) (Risotto con I Carciofi (3))
Instructions
Peel the artichokes by discarding outer leaves, the tip and the hard rind of the Fund, so that it remains only the tender.
Divide them into 2, remove any Hay inside and then cut them into thin segments, letting them drop into water acidulated with lemon juice.
Heat oil in a pan and let dry chopped onion and garlic.
Join the artichokes well drained the water, sprinkle with oregano, sprinkle the pretzels and let them stand for a few minutes in the sauce, stirring often.
Add the rice and toast for about 2 minutes, mixing it all the time.
Squirt with the hot broth, adding a ladleful at a time it is absorbed.
When cooked, the rice a little more al dente, retire it from heat and vinegar with grated cheese.
Pour the rice into a serving dish and serve hot.
Ingredients and dosing for 4 persons
- 350 g of superfino
- 4 artichokes novelli
- 3 tablespoons of olive oil extra virgin
- 100 cl of broth
- == 1 small onion
- 1 clove of garlic
- 1 pinch of oregano
- 1/2 lemon (juice)
- 50 g of grated cheese