Risotto with artichokes | Carlo Florence chef

Ingredients

• 320 g of rice Carnaroli
• 4 artichokes
• 1 onion
• The juice of 1 lemon
• 1 liter of vegetable broth
• 20 g of grated Parmesan cheese
• 20 g of Butter
• Olive oil
• Clean the artichokes and soak them in a bowl with water and the juice of the lemon.
• In the meantime, chop the onion and fry it in a saucepan with the oil.
• Drain the artichokes and add them to the rest, cover and cook for 15 minutes over low heat.
• Pour the rice, toast it, and bring it to cooking, adding the boiling broth, 1 ladle at a time.
• Remove from heat, mix the Parmesan and the butter, and serve hot.
• First courses