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Risotto with Artichokes
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Servings:
2
Author:
Guido Pedrelli
Ingredients
▢
50
gr
rice for risotto
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1
artichoke
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1
onion
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broth to taste
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salt
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2
tablespoons
grated parmesan cheese
Instructions
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Cut the onion into thin slices. Put it in a pan and add a little water and cook.
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Add the rice.
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Meanwhile, remove the thorns and tough outer leaves of artichoke, and the beard inside.
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Wash and cut it into thin slices.
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Add to the pan, add the vegetables.
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Pour a ladle of broth and stir until it is absorbed.
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Continue until the rice is cooked evenly.
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Turn off the heat and add the Parmesan cheese.
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