Today at the market there were some wonderful Roman artichokes,
looked like flowers and then
My fantasy was set in motion and …
the light of passion is kindled … and if I made a risotto?
There were also some wonderful lemons that from the bench staring at me … I’ve bought them
and got home I thought of a risotto is not trivial,
risotto with artichokes? I Have Not
seen and reviewed … lemon risotto?
Good and if I combined the artichokes with lemon …
I would like something soft, soft …
a froth of artichokes !!!!
Here is the recipe …
go to the kitchen with me to prepare
this delight!

Recommended wine:
Capichera Vermentino 2012,
a Sardinian wine taste dry, full and enveloping.

And now ….LIGHT THE FIRES!

INGREDIENTS:

-1 Artichoke and 1 small potato per person

- 80g of rice per person Baldo

-1 Glass of milk

-1 Clove garlic

-1 Lemon (juice and zest)

-Oil Evo qb

-salt

-1/2 Red onion

-Cipolla, Celery and carrot (for vegetable broth)

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Clean the artichokes and place in a bowl with water and lemon
at least 15 minutes, meanwhile, put to boil
potatoes.
In a pan put a little oil and a clove of garlic and
put to cook the artichokes and potatoes which must be removed still not quite boiled
diced,
after a few minutes, add half a cup of milk, cook,
when the sauce starts to dry, add another half cup.
Cook.
Prepared with celery, onion and carrot a vegetable broth,
in a casserole put a little olive oil and onion,
when it becomes transparent, add the rice,
soon begin to toast, you begin to pour the broth,
stir and cook,
when there are about 5 minutes,
add a little of the cooking liquid of the artichokes and potatoes.
Meanwhile pureed potatoes and artichokes, you will see that it will form a soft foam.
Once the rice is cooked, season with lemon juice
and a little ‘zest, add the artichoke mousse,
enriching served the dish with lemon zest
that will give a pleasant note of freshness to the dish.

Et voila … a delicious risotto!