Artichokes Risotto

Ingredients:

• 300g Arborio or Carnaroli rice
• 2 fresh artichokes
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup dry white wine
• Approximately 1 liter of vegetable broth
• Extra virgin olive oil
• Crema di Carciofi
• Salt and pepper to taste
• Grated Parmigiano Reggiano cheese (optional)

Instructions:

1. Prepare the artichokes:
   • Clean the artichokes, removing the toughest outer leaves and trimming the spiky tips.
   • Slice the artichokes thinly and place them in a bowl with water and lemon juice to prevent oxidation.
2. Prepare the risotto:
   • In a pot, heat a bit of extra virgin olive oil and sauté the finely chopped onion and garlic until golden.
   • Add the diced artichokes and cook for a few minutes until they become soft.
   • Add the rice and lightly toast it until it becomes translucent.
   • Deglaze with the dry white wine and allow the alcohol to evaporate.
   • Start adding the hot vegetable broth, one ladle at a time, stirring constantly and waiting for it to be absorbed before adding the next. Continue until the rice is almost cooked (about 18-20 minutes).
   • Add the ready-made artichoke sauce and mix well. Taste the risotto and season with salt and pepper to your liking.
   • If desired, you can add grated Parmigiano Reggiano cheese to make the risotto even creamier.
3. Serve the hot artichoke risotto, garnishing it with a few slices of raw artichoke.

Using a ready-made artichoke sauce will enhance the flavor of the risotto while still providing a delicious culinary experience. Enjoy!