INGREDIENTS 2 artichokes 1 citron 4 brins de persil 1 l de bouillon de légumes 1 échalote 2 cuillères à soupe d'huile d'olive extra vierge sel 160 g de riz 50 ml de vin blanc sec Poivre noir fraichement moulu 20g PParmigiano Reggiano

PREPARATION

Wash the artichokes, remove the outer hard leaves until the hearts are formed only of light and tender leaves, cut the tips. Cut them in half, remove the hay, cut them into quarters and put them in the water with the lemon.

Wash the parsley, select the leaves and chop them with the croissant on a cutting board.

Heat the broth.

Clean the shallot and chop it very finely.

In a risotto saucepan, sauté shallot in oil over very low heat.

Increase heat, add well-drained artichokes and cook, stirring constantly for a few minutes over high heat.

Add a little broth, a teaspoon of chopped parsley, a pinch of salt, a pinch of pepper and cook for 8 minutes over medium heat, covered. If the cooking juices become too dry, add more vegetable broth.

Once the cooking time has elapsed, find out, increase the heat, let the cooking juices dry, add the rice and grill for one minute.

Add the wine, let it evaporate over high heat, stirring, then add 3-4 ladles of boiling broth and set the timer according to the minutes of cooking the type of rice you use (usually 15-18 minutes).

Continue to add the broth as it is absorbed, stirring occasionally, without letting the mixture dry too much, otherwise it cooks poorly and intermittently.

Turn off the heat, add the grated Parmesan cheese and mix.

Let stand covered for one minute and serve by sprinkling the remaining chopped parsley.