Artichoke Risotto Recipe
Ingredients
| 3 tbsp / 40 g / 1 1/2 oz butter | ||
| Onion | 1 , chopped | |
| 2 cups / 350 g / 12 oz long-grain Italian rice | ||
| 3 cups / 700 ml / 1 1/4 pt boiling water | ||
| 1 chicken stock (bouillon) cube | ||
| 4 very small globe artichokes | ||
| Ground black pepper | 1 To taste | |
| 30 ml / 2 tbsp Parmesan cheese | ||
| Salt | To Taste | |
Directions
Put half the butter in a deep pot and cook for 30 seconds. Add the onion, cover and cook for 1 minute.
Stir in the rice. Pour over the boiling water and crumble on the stock (bouillon) cube. Cover and cook for 8 minutes.
Meanwhile, prepare the artichokes. Trim off the stalks and remove any tough outer leaves. Slice the artichokes vertically. Stir them into the rice and cook for a further 4 minutes. Let the pot stand, covered, for 7 minutes.
Stir in the remaining butter, season with salt and pepper and stir in the Parmesan cheese.
Stir in the rice. Pour over the boiling water and crumble on the stock (bouillon) cube. Cover and cook for 8 minutes.
Meanwhile, prepare the artichokes. Trim off the stalks and remove any tough outer leaves. Slice the artichokes vertically. Stir them into the rice and cook for a further 4 minutes. Let the pot stand, covered, for 7 minutes.
Stir in the remaining butter, season with salt and pepper and stir in the Parmesan cheese.
Chef
