Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 350 grams | Risotto rice; (Arborio) |
| 200 grams | Mozzarella |
| 3 \N | Artichokes |
| 1¼ litre | Stock |
| \N \N | Lemon juice |
| 2 \N | Cloves garlic; crushed |
| 1 bunch | Italian parsley |
| 50 grams | Butter |
| \N \N | Salt and pepper |
| 1 tablespoon | Parmesan |
Cut mozzarella into thin slices, chop parsley and crush garlic. Prepare artichokes by removing stalk, top and any leaves. Then cut in half and clean the beard, thinly slice and place in water and lemon in a plastic container. In a frying pan melt some butter and fry the garlic until it browns and remove from the pan. Drain the artichokes and add to the frying pan with some salt, pepper and a little stock and cook on a low heat for 10 minutes.
Add the rice to the artichokes and keep adding the stock little by little stirring all the time with a wooden spoon and cook for 20 minutes. Two minutes before it is all cooked add the chopped parsley and mozzarella.
Top with parmesan and a little butter and serve.
Tip: make sure when cooking the rice that the stock you keep adding is always hot.
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Carlton Food Network
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