Risotto with Artichokes

Divine in taste. Creamy rice with a pleasant lemony after taste that fills your senses.  Excellent winter food.

Serves 4. Preparation 20 minutes. Cooking time 20 minutes.

5 Artichokes
4 cups of water
2 lemons
May be prepared and refrigerated up to 24 hours ahead of time.

6 cups of water combined with 3 vegetable buollion cubes or may use vegetable brodo.
1 medium onion (peeled) diced into small pieces
1/4 cup olive oil
2 tsp butter
1/2 cup prosecco or white wine
300 grams of Rice
2 tsp Salt
1/2 c. Parmesan Cheese

Fill pan with 4 cups of water. Cut 2 lemons in half and squeeze juice of lemons into water, place lemons also into water. (Place each completed artichoke immediately into water to prevent browning!) Peel artichokes one leaf at a time removing green hard leaves until yellow/pinkish/light green leaves are reached. They will be tender in touch as opposed to the harder green leaves. Cut off 1/2 inch from tip of artichoke, cut and discard stem too. Cut artichoke in half, with a knife gently place into center of artichoke, remove small hairs and center leaves. Immediately, place artichokes into water to prevent browning. Place pan of artichokes onto high heat and allow to boil for 10 minutes. Remove from heat and pour contents into a colander and allow to drain for a minute. Discard lemons. Slice artichokes lengthwise into thirds, set aside.

On high heat, in a large pan combine water and bullion cubes to make Broth for risotto, bring to a boil and turn off heat.  Set aside.

In a large frying pan on medium heat, add oil, butter and onion, allow to saute` for 5 minutes. Add Prosecco or White Wine stir into onion. Add Rice. With a wooden spoon stir well in order to integrate all ingredients. Add salt and 4 ladles of Broth and stir into rice. Add Broth as rice absorbs broth, always stirring! After 5 minutes of stirring rice, add in artichokes. Contine to add in broth for a total of 15 minutes.  Taste risotto to check for doneness of rice.  Rice should be slightly resistent but not soft. Remove from heat, add parmesan and stir to combine. Stir in 2 more ladles of broth. Place Risotto into dishes and serve immediately.