Risotto with artichokes and cheese
Instructions
Clean the artichokes, leaving only the funds, hand by hand by dipping them in water acidulated with lemon juice to prevent blackening. cut them into thin slices and soffriggeteli in oil until they are golden, then sprinkle the pretzels.
Dissolve the nuts 1/2 l of warm water.
Do Brown the chopped onion in a little olive oil, add the rice and toast for 5 minutes, stirring.
Add tomato sauce, stir and pour in enough stock to cover the rice. Cook for 20 minutes, adding as warm broth, if necessary.
10 minutes before end of cooking add the artichokes well drained and stir thoroughly.
At the end of cooking, add grated cheese and butter cut into small pieces, mix thoroughly the ingredients, then let it sit a minute (must be a creamy consistency). Serve.
Ingredients and dosing for 4 persons
- 800 g of artichokes
- 300 g of rice
- 200 g tomato sauce
- 150 g of grated pecorino cheese bulk
- 50 g butter
- a small onion
- 2 cubes of meat broth
- oil
- salt