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, let them brown briefly and 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.
Add the boiling broth a little at a time, stirring occasionally; continue cooking for 15-18 minutes.
Meanwhile, heat 20 g of butter in a small pan, add the mushrooms and cook for 2-3 minutes over high heat, seasoning with salt and pepper.
Then add the mushrooms to the rice a few minutes before the end of the cooking time.
Remove from heat, add the remaining butter, parsley and parmesan.
Stir and serve hot.
Pot
Frying Pan
Wooden Spoon
Italy
