6 artichoke hearts
2 cups risotto rice (short grain, Arborio)
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon chopped fresh parsley
2 cloves of garlic crushed
salt and pepper to taste
6 cups parev chicken stock
¼ cup (or more) grated Parmesan cheese
How to do it
1. Clean the artichokes leaving the hearts only. Place the cleaned hearts in water with lemon so they don’t turn black. Slice the hearts thinly and halve the slices.
2. In a large pot, add the oil and butter and heat over a medium flame. Add the artichoke hearts, parsley, salt and pepper and saute until the hearts have softened and golden brown (this doesn’t take too long). Add the garlic and stir around quickly.
3. Add the rice and stir into the ingredients in the pot. Add the stock. Bring to a boil and turn down the heat. Simmer the rice, stirring well every few minutes (you don’t have to stir constantly), for about 15-20 minutes.
4. When the rice is cooked and most of the liquid is absorbed, turn off the flame and stir in the Parmesan. You can also add another tablespoon of butter and stir it in for a little extra creaminess.
Serves about 6.