for 2 person

Artichokes

200 g	Fine Food Artichauts Bretons «Petits Violets»
2 tbsp	olive oil
¼ tsp	salt
a little	pepper

Risotto

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
200 g	Fine Food Riso venere
1 dl	white wine
1 ⅕ litre	vegetable bouillon, hot
50 g	grated Parmesan
2 tbsp	mascarpone
a little	pepper

To serve

4 sprig

flat-leaf parsley, roughly chopped

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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