For category chip and cook a risotto with seasonal ingredients in a spice and more ...
_ Ingredients for 4:
350g arborio rice
3
artichokes 2 cups milk
40g butter 1 small onion
1.5 l broth nut
1 / 2 cup white wine
ginger
grated Parmesan
oil
Procedure:
- Boil water for the broth and dip two dice
- t ritare oil fry the onion and ginger
- m ondara the artichokes, removing the stems, the spikes and the leaves harder
- cut into thin slices after removing the beards internal
- dip into a bowl with milk to prevent darken
- ppena to the sauce begins to brown add the sliced \u200b\u200bartichokes, drained and dried after being
- salt and pepper to taste
- cook the artichokes for 5 minutes with two tablespoons of broth nut - pour the rice and toast
few seconds - pour the wine and let evaporate - pour the broth gradually until it is dry completely
- Turn off the heat add the butter and Parmesan and stir a few minutes to let
... serve
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