
Artichoke risotto

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The best time to make this is from February to April or May, when the Italian spiky baby artichokes with long stalks are in season.
ingredients
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serves: 4
10 baby artichokes
10 cups good chicken stock
a little lemon juice
3 1/2 tablespoons butter
1 onion (chopped very, very fine)
2 cups superfino carnaroli rice
1/2 cup dry white wine
2 tablespoons chopped parsley
salt and pepper
For tho mautecatura:
5 tablespoons cold butter (cut into small cubes)
1 cup finely grated Parmesan
Servings Per Recipe: 4
Amount per Serving
Calories: 1070
- Total Fat: 40 g
- Saturated Fat: 22.1 g
- Trans Fat: 1 g
- Cholesterol: 105.3 mg
- Sodium: 1768.1 mg
- Total Carbs: 134.9 g
- Dietary Fiber: 20.4 g
- Sugars: 14.4 g
- Protein: 42.1 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012