Brown rice risotto with artichokes
Published on 23 February 2015
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Ingredients
INGREDIENTS FOR 2 PEOPLE
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0 steps completed out of 11
- Step 1 of 11I remove tough artichoke parts, keep hearts and slice thinly. I used previously frozen artichokes.
I finely chop shallot.
- Step 2 of 11I sauté oil and shallot in a pan.
- Step 3 of 11I add artichokes and sauté a few minutes.
- Step 4 of 11I toast rice for a few minutes.
- Step 5 of 11I add half a glass white wine and let evaporate.
- Step 6 of 11Once the wine aroma disappears, I gradually add boiling stock, stirring.
- Step 7 of 11I cook with gradual stock additions for 20/25 minutes.
- Step 8 of 11I turn off, add butter and Parmigiano and stir while moving the pan back and forth.
- Step 9 of 11I add ground pepper, cover and rest a couple of minutes.
- Step 10 of 11I coarsely grate mature cheese.
- Step 11 of 11I serve risotto with cheese shavings.
Original source: https://incucinaconlilly.com/2015/02/23/risotto-integrale-ai-carciofi/
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