Artichoke risotto and Parmesan Reggiano curls 😋

Risotto with artichokes with Parmesan cheese, a tasty and creamy dish. Thanks to the presence of artichokes rich in magnesium, potassium, iron and Parmesan cheese, rich in calcium, it is a complete dish that gives the right dose of vitamins, antioxidants and nutrients to charge the batteries of our body. The bitter note of artichokes is softened by the enveloping flavor of Parmesan cheese thus giving a dish with an intense and good flavor. To have a risotto with a wave and creamy on the palate I suggest you use a good rice or alternatively Carnaroli rice, now come with me to the kitchen and prepare this dish together.

Ingredients for 4 people

320 g Carnaroli rice

5 artichokes

About 1.5 liters of vegetable broth

shallot

a lemon

parsley

a knob of butter

salt, pepper Cream with Parmigiano Reggiano

250 g Parmigiano Reggiano

100 g fresh cream 

a knob of butter

Procedure

Wash and clean the artichokes by removing all the outer leaves until you get to the clearest central ones. Cut the artichoke hearts in half and remove the internal hay, cut into wedges and put them in water acidulated with lemon. In a large, low pot, brown the thinly chopped shallot. Add the artichoke hearts and cook a couple of minutes over high heat, salt. Add a little hot broth and continue cooking until they have absorbed it, about 5 minutes. Add the rice and toast it, wet with a little boiling broth so as to cover the rice well and simmer. Continue cooking by adding a little broth at a time, the rice must always dry before adding more broth. When the risotto is ready, pepper, add a little chopped fresh parsley and turn off the heat, stir in a knob of butter and stir by pushing the pot with small strokes forward and then back to make the rice move like a wave. Let the covered risotto rest for about 2 minutes, so as to allow the flavors to blend at their best. It is precisely this freezing phase that gives the risotto the right creaminess and shine.  For the Parmesan cream, heat the cream in a saucepan over low heat, add a small knob of butter and grated Parmesan, turn with a whisk until you have a thick cream, it should not cook too much just a few minutes. Serve your risotto with some artichokes and Parmesan cream on top.