Mushroom and artichoke risotto is a tasty and creamy first course that combines the delicate flavor of mushrooms with the fresh aroma of artichokes. Perfect for a family dinner or to impress guests with a refined dish.
Clean and cut the artichokes into wedges; clean the mushrooms, wash them, dry them gently, and slice them
Sauté the onion in the pan with 20 g of butter over moderate heat
Add the artichoke wedges, brown them briefly, and let them cook for a few minutes
Add the rice, toast it for a few minutes, stirring with a wooden spoon, pour in the wine, and let it evaporate
Gradually add the boiling broth, stirring occasionally; continue cooking for 15-18 minutes
Meanwhile, heat 20 g of butter in a small pan, add the mushrooms, cook them for 2-3 minutes over high heat, season with salt and pepper
Add the mushrooms to the rice a few minutes before the end of cooking
Remove from heat, add the remaining butter, parsley, and Parmesan
Stir and serve hot
Pot
Pan
Wooden spoon
Italia
