Recipe for Risotto with Two Artichokes ( Risotto Con Due Carciofi) 
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Yield:
4 )
Ingredients:
Amount Ingredient
4 x 50 g small globe artichakes (trimmed weight) or hearts from 4 big fresh globe artichokes
600 ml chicken or vegetable stock or bouillon cube
1 sm onion finely chopped
4 x tablespoans extra virgin olive oil
100 gm unsalted butter
320 gm Jerusalem artichokes peeled and thinly sliced
350 gm risotto rice (carnaroli vialone nano or arborio)
50 gm freshly grated Parmeson
2 tsp finely chopped fresh flat leaf parsley
sea salt
Instructions:
Instructions: Cut each small globe artichoke or the artichoke hearts in half and slice thinly.

Bring the stock to the boil.

Meanwhile in a separate pan fry the onion gently in the oil and 65g of the butter until soft without colouring.

Add the globe and Jerusalem artichokes and lightly brown over a moderate heat.

Add a little stock and braise for 2 minutes.

Add the risotto rice and stir until each grain is coated.

Gradually add the stock until it is absorbed and the grains are soft but still have a bite to them. Off the heat stir in the Parmesan the remaining butter and the parsley.

Check the seasoning and serve.

The combinatron of the two artichokes gives this riotto an extremey delicate flavour. It is suitable for anything from a piatto unico (one course meal) to one of the courses for an extremely elegant dinner pary.

Serves 4

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