Risotto with fresh artichokes and marathoriza


120 gr. of variety rice ( armporio or any rice for risotto)
1 / 2 chopped onion
2 cloves of garlic chopped
2 chopped artichokes 1 marathoriza chopped
200 ml of white wine 1 tablespoon of salt 1 / 2 teaspoon of fresh white pepper
2 tablespoons of olive oil soup 200 ml of vegetable broth
1 / 4 of chopped dill from a small packet

1 lemon
2 tablespoons of flour
1 liter of water

In a pan mix water, juice from a lemon and flour together very well.
Rub your fingers with the lemon to prevent the artichokes from browning.
Pare them well and use a small knife to clean the stem.
Using a spoon remove the fuzz that might be left in the center and leave them in water with the flour that you have prepared in a pot so that they become less bitter and to prevent them from browning.
In a skillet sizzle the rice slightly with the artichokes and cut them into thin slices .Salt and pepper them.
Continue by sizzling the onion and the garlic. Pour the wine into 2 different portions until it has been soaked and then add the chopped marathoriza.
Continue by adding the vegetable broth slowly over and over again stirring gently with a wooden spoon.
Finish with the chopped dill.

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