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Risotto (rice) with cheese and artichoke hearts
(for 4 people)
400 gr (14 oz) of Arborio rice
4 Moretti or other artichokes
60 gr (2 oz) of crescenza, stracchino or other soft cheese
25 gr (1 oz) of butter
1 tablespoon grated Parmesan cheese
1 sprig of thyme
1 litre (2 pint) of vegetable broth
Salt and chilli powder (or pepper)
Finely chop the shallots and fry them gently in a saucepan with the butter, add some broth to stop them browning.
Add the rice and stir in high flame. Begin cooking by adding the broth gradually.
Meanwhile, remove the outer leaves of artichokes, remove their points and with a knife cut out the heart.
Chop finely and add to the risotto along with thyme and lemon zest.
Continue cooking, adding the hot stock. Stir in the Parmesan cheese and soft cheese. Season with salt and pepper and serve immediately.
This is a very good recipe for many people for vegetarians also, but not for vegans.