2 cups of arborio rice
1 cup of dry white wine
1 cup of grated Parmesan cheese
3/4 cup of butter
2 tablespoons of lemon juice
8 medium artichoke hearts
2 medium onions, peeled and chopped
2 cloves of garlic, minced
1 medium carrot, peeled and chopped
1 stalk of celery, chopped
1 tablet of chicken broth
2 cups of arborio rice
1 cup of dry white wine
1 cup of grated Parmesan cheese
3/4 cup of butter
2 tablespoons of lemon juice
8 medium artichoke hearts
2 medium onions, peeled and chopped
2 cloves of garlic, minced
1 medium carrot, peeled and chopped
1 stalk of celery, chopped
1 tablet of chicken broth
1
Remove the tough outer leaves from the artichokes and reserve
Then clean out the centers, as shown on page 67
2
Cut the artichoke hearts into eight triangular pieces and transfer to a bowl
Cover with water, add lemon juice, salt, and reserve
Also chop off the stems, peel and chop them, and add to the bowl with the artichoke centers
3
Chop the carrot, celery, and onion, and place in a pot
Add the reserved artichoke leaves, 2 liters of water, and salt
Bring to a boil and simmer for 30 minutes or until the leaves are tender
Drain and reserve only the broth
4
Chop another onion and sauté it in a pan with the garlic and 1/2 cup of butter over low heat until lightly browned
Drain the artichoke centers and add them to the pan
Stir delicately
5
Add the rice, increase the heat to medium, and toast slightly
Add the wine and let it evaporate a bit
Possibly add the broth tablet and gradually add the reserved broth, stirring occasionally for 25 minutes or until the rice is al dente
Turn off the heat, add the remaining butter and Parmesan cheese, and stir well
Serve immediately.
