EMILIA ROMAGNA - Risotto with artichokes
11 oz Carnaroli Rice
4 Viaggio artichokes
1 clove of garlic
1 sprig of parsley
½ cup white wine
6 cups of vegetable broth
3 tablespoons of Viaggio Extra Virgin Olive Oil
2 oz butter
salt to taste
Black pepper to taste
Viaggio Grated Parmesan to taste
Cut the 4 Viaggio artichokes in small cloves and let them apart. Then prepare the aromatic mix with parsley and garlic. First, slice the peeled garlic, then chop parsley and finally chop them together very finely. Heat 2 tbsp of Viaggio Extra Virgin Olive Oil in a pan and sauté the aromatic mix. In the meantime, finely slice the artichokes and when the sauté will be ready, add these to the pan too. Add salt and let the artichokes get flavored for a couple of minutes, then add the white wine leaving it to evaporate on a moderate flame. In the meantime, in another pan, melt the butter with a tbsp of Viaggio Extra Virgin Olive Oil. When the pan is hot, add the rice and let it get brown. When the rice becomes golden, you can start adding the vegetable broth and cook the rice with successive additions of broth if necessary. At half cooking you can add the artichokes, then stir and continue cooking the risotto. At the end of cooking time add a teaspoon of butter to mix until creamy.
Serve the risotto and add black pepper and Viaggio grated parmesan on top.