Spinach Risotto

Hold each artichoke firmly and break the stem at the base

Remove any tough fibers that remain

Using a sharp knife, cut off the top of each artichoke and remove the toughest leaves

In a large pot, arrange the artichokes side by side, cover with water, add 1 tablespoon of salt and cook over high heat until tender (about 35 minutes)

Test for doneness by gently pulling out a leaf, which should come off easily

Drain and let cool

Remove the leaves

Use your fingers to remove the central cone of leaves and discard

Using a spoon, remove the fibrous part and also discard

Cut the artichoke bottoms into small pieces and reserve

In a medium pot, bring vegetable broth to a boil over high heat

Meanwhile, in a large pot, combine 4 tablespoons of butter and onion and cook over medium heat, stirring occasionally with a wooden spoon, until the onion is tender (about 2 minutes)

Add the rice and stir constantly for about 1 minute

Add the wine, stir to combine, and cook until absorbed (about 1 minute)

Add the reserved artichoke and stir

Add 1 cup of boiling vegetable broth (240 ml) and gradually add the remaining broth, stirring constantly as it thickens, until the rice is al dente (about 25 minutes)

Remove from heat

Add the remaining butter, Parmesan cheese, salt, and black pepper

Stir to combine, cover the pot, and let rest for about 2 minutes

Transfer to a bowl and serve immediately.