Risotto with artichokes tuscany
Instructions
Clean the artichokes by depriving them of tips and outer leaves, rather coriaceous, then cut them into slices, remove the hay and put them in a bowl filled with water acidulated with lemon juice.
Place in a saucepan the butter, half of the chopped parsley and ham, chopped, too.
FRY all at moderate heat for a few minutes, then add the drained artichokes.
Add a little hot broth and cook for 10 minutes, stirring occasionally.
Then add the rice, let it season briefly, then continue cooking for 15 minutes, basting occasionally with the broth.
Then add salt and pepper, add the remaining chopped parsley and grated cheese, mix thoroughly and serve.
Ingredients and dosing for 4 persons
- 350 g of rice
- 6 artichokes
- Salt
- Pepper
- 50 g of ham
- 50 g of butter
- 100 cl of meat broth
- 1 sprig of parsley
- 4 tablespoons of grated parmesan cheese
- 1 lemon