Artichoke Risotto

1. 1

   In a skillet, heat 2 tablespoons of oil at medium heat.

2. 2

   Add the shallot and artichoke and cook until translucent and soft, about 3 minutes.

3. 3

   Add the rice and toast for a few minutes.

4. 4

   Add the wine and bring to a simmer. Allow the wine to evaporate completely.

5. 5

   Add the stock and cook for about 16 to 18 minutes, stirring frequently with a wooden spoon.

6. 6

   Turn off the heat, season with a pinch of salt and stir in the cheeses. Mix well and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.