8 small artichokes
350 gr Italian rice "Vialone nano"or Arborio" or "Carnaroli"
6 Tbs extra virgin olive oil
60 gr Freshly grated Parmigiano Reggiano cheese (or grated hard vegan cheese)
2 Garlic cloves
1 cup finely cut parsley
1 lt vegetable broth or meat broth
1/2 Cup white wine
Unrifined grey sea salt to taste
Pepper to taste
Clean and cut the artichokes in very small pieces.
Place them in a bowl with water and the juice of a lemon. Drain and wash before to cook.
Pour 4 tbs oil in a pan, finely cut the garlic, add it in a pan and cook till it turns golden, add the artichokes. Add half of the finely cut parsley. Half cook them, about 5-10 minutes. Add the rice, mix it with the artichokes, let it toast.
Add the wine and make it avaporate completely. When wine has evaporated start to add the broth little by little: one ladle at the time. Add one ladle, stir well and let cook, add a second one only when the first has been absorbed and so on till the rice is cooked. This process makes all the difference in a risotto cooking. Taste for salt.
When the risotto is well "al dente", proceed with the final step: the "Mantecatura". Add the parmigiano Reggiano all in once, add the left olive oil, mix it well. Take out from fire, cover with a thik kitchen towel and let it rest for few minutes. The risotto will finish the cooking and melt (Mantecare) well.
Your Artichokes risotto is ready. Serve it warm with a sprinkle of parsley and pepper. Buon appetito!