Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Artichokes
Risotto
To serve
How it's done
Artichokes
Prepare the artichokes according to the packet instructions, cut in half lengthwise. Place the artichokes on a baking tray lined with baking paper, mix with the oil, season.
To roast
Approx. 20 mins. in the centre of an oven preheated to 200°C.
Risotto
Heat the oil in a pan. Sauté the onion and garlic. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 50 mins. until the rice is creamy and al dente. Mix in the cheese and mascarpone, season.
To serve
Serve the risotto on two plates, top with the artichokes. Garnish with parsley.
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