Risotto coi carciofi - Artichoke risotto

Ingredients:

300 g of Arborio or Ribe rice; 4 good-sized artichokes, cleaned and cut into thin slices; 2 cloves of peeled garlic; a small bunch of parsley, chopped: 50 g of butter; half a glass of white wine; a litre of broth; 50 g of grated Parmigiano; 4 spoonfuls of extra virgin olive oil; salt; pepper.

Preparation time:

55' - Cooking time: 35'

Directions:

Sauté the whole cloves of garlic in the oil and half the butter; as soon as they brown, add the artichokes and sauté well, bathing in some of the broth. Add the rice and toast it on a medium flame, bathe in the wine and cook, stirring often and ading the hot broth little by little. When the cooking is over (after 20'), remove from the heat and blend in the rest of the butter and 2 spoonfuls of Parmigiano, stirring well. Serve hot and creany, sprinkled with pepper and parsley and the leftover cheese.

Notes:

The artichokes can be substituted with asparagus, peas or other vegetables in bianco, i.e. without the addition of tomato.

You can find this and other recipes in the book:
Maria Salemi, Florence - City gourmet guide, Nardini Editore
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