Artichoke Risotto

Ingredients

• 300 g risotto rice
• 1 shallot (finely chopped)
• 1 clove garlic (finely chopped)
• 1 tbsp butter
• 1.5 l vegetable broth (instant)
• 8 small artichokes
• 2 tbsp lemon juice
• 100 g Parmesan (freshly grated)
• 40 g parmesan (block)
• Salt
• pepper (from grinder)
• Parsley (chopped)
• olive oil
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Sauté the shallot and rice with 1 tbsp olive oil in a pot until translucent. Add garlic and gradually stir in about 750 ml broth, letting the rice absorb liquid repeatedly before adding more. Cook for about 30 minutes, stirring, until creamy and tender.

2. 2.

   While the risotto cooks, trim the tips of the artichokes with scissors, remove outer leaves, halve lengthwise, drizzle with lemon juice, and boil in plenty of water for about 7 minutes. Shock in cold water and drain.

3. 3.

   Just before serving, stir in grated parmesan and season with salt and pepper. Use a vegetable peeler to shave thin curls from the block of parmesan.

4. 4.

   Heat 2 tbsp oil in a pan, sauté the artichokes, deglaze with vinegar and about 100 ml broth, reduce, and season with salt and pepper.

5. 5.

   Plate the risotto with the cooked artichokes, sprinkle with shaved parmesan and parsley, and serve.