Risotto with squid and artichokes

02335 RISOTTO with SQUID and artichokes INGREDIENTS for 4 PEOPLE 350 g of Arborio rice, 400 g of squid, 2 artichokes, a glass of white wine, a clove of garlic, an onion, chili, fish broth. FRY In a saucepan with oil, onion and chopped garlic, and peperoncino. Clean the squid, wash them, cut them into slices and add them to the sauce, stir and cook for 15 minutes. Meanwhile clean the artichokes by depriving them of thorns and hard leaves, wash them and cut them into wedges. Add the squid, stir, and cook for 10 minutes, basting with a little water if necessary; savoury pies. Now pour the rice, wet with white wine and let it evaporate, then take it in kitchen by combining the broth will be gradually absorbed, stirring often. When cooked let stand the risotto a few minutes, then serve.