For ➍250 g rice for risotto
½ l (chicken) stock (2x the quantity of ice)
1 shallot, peeled & chopped
2 carrots, peeled & cut into brunoise*
2 celery stalks, rinsed & cut into brunoise*
6 artichoke hearts (in oil), drained & chopped
a few twigs (young) thyme
butter
50 g Parmigiano cheese
Heat a little olive oil in a casserole over medium heat. Stew the shallot. Stir, avoid browning.
Add the rice and let it fry for 1 minute. Stir frequently.
Pour the chicken broth in the pot and put the lid on the pot. Let the rice cook on a low heat, without stirring. Cook for 10-12 m.
Heat a little olive oil in a pot over medium heat. Sauté the artichokes, carrots and celery.
Chop the fresh thyme leaves. Add to the vegetables for a few m. Season the vegetables with a little salt and pepper.
When the rice is cooked, add a pat of butter in the pot. Stir in the melted butter carefully through the risotto, using a wooden spoon.
Add the steamed vegetables to the risotto.
Grate the Parmigiano cheese into the risotto and stir with a wooden spoon. If the risotto is too firm, add an extra scoop of chicken stock. Stir gently and taste. Season with pepper.
Stir gently and taste. Season with pepper.
Serve as a main course or as a side dish with crown of lamb.
*brunoise: cut in 2 in the length, slice the pieces.
Read the tip on making a quick risotto.
