Artichoke Risotto

Procedure: 1 hour 5 minutes

Cooking: 40 minutes

People: 4 

Ingredients:

• 320 gr Arborio rice Sogno Toscano
• 4 Spoons 1923 Extra Virgin Olive Oil Sogno Toscano
• 60 gr butter
• 4 artichokes with stem Sogno Toscano
• 1 clove of garlic
• 1 spring parsley
• 1.2 l vegetable broth salt
• pepper

Preparation

1. Drain the artichokes to remove oil excess. Chop them in quarters and set aside.
2. Bring olive oil to heat, brown 1 clove of garlic, remove it and add the artichokes. Salt them, let them flavor over medium heat and then add 320 g of Arborio type rice. Toast it for 1 minute and sprinkle it with a little boiling vegetable broth.
3. Continue cooking for 18 minutes, occasionally adding a ladle of broth and mixing it often. Season with salt.
4. Stir the artichoke risotto with the remaining 30 g of butter, pepper to taste and finish with fresh parsley