How to make it:
Finely chop the onion. Turn on the heat over low heat and melt half the butter in the pan. Add the onion and let it dry gently. When it’s ready, keep it aside.
Pour the rice into a saucepan with high edges, turn on the heat and add a little extra virgin olive oil. Start the rice roasting process which will allow you to keep the rice grains firmer and intact at the end of cooking. Deglaze with the white wine at room temperature and sprinkle the rice with the boiling broth.
Add the onion and butter base, pour the boiling broth a little at a time while cooking the rice and salt. Keep stirring until the rice is cooked.
Once ready, turn off the heat, add the remaining butter, the Fattorie Umbre artichoke cream, plenty of grated Parmesan and freshly ground pepper.
Stir quickly to make the rice creamy and homogeneous