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Betty Bossi Koch-Center
How it's done
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.
Approx. 20 mins. in the centre of an oven preheated to 200°C.
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.
Serve the risotto on two plates, top with the artichokes. Garnish with parsley.
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