Artichoke risotto

For 4 Servings:

• 1 + 1/2 cups Carnaroli rice
• 4 artichokes
• 4 + 1/4 cups vegetable broth
• 1/2 cup dry white wine
• 3 + 1/2 tbsp butter
• 1 + 3/4 oz grated Parmesan cheese
• Extra virgin olive oil, to taste
• Salt and pepper, to taste
• 1 lemon
• Fresh parsley

• Remove the tough outer leaves of the artichokes and cut them in half. Remove the inner choke and slice them thinly.
• Heat some extra virgin olive oil in a pan. Add the artichokes and sauté over medium heat for about 10–12 minutes until tender. Season with salt and pepper. Remove from heat and set aside half for later.
• Place the other half of the cooked artichokes in a blender. Add a little water, a drizzle of olive oil, and fresh parsley. Blend until smooth and set aside.
• In a saucepan, melt the butter.
• Add the rice and toast it for a couple of minutes with a pinch of salt.
• Deglaze with white wine and let it evaporate. Gradually add the hot vegetable broth, one ladle at a time. Continue cooking until the rice is al dente.
• At the end of cooking, stir in the sautéed artichokes, artichoke cream, grated Parmesan, and butter. Mix well to create a creamy texture.
• Serve immediately.

Enjoy your meal!