01/07/2015
Fennel, saffron and artichoke risotto

Here is a simple recipe, while I prepare some fresher ideas to endure this national heatwave!

The Ingredients (for 2-4 people)

1 cup arborio rice
1 fennel
some marinated artichokes
1 dose of saffron
1 piece of Parmesan cheese
1 stock cube
1/2 glass of white wine
1 onion

The Recipe

1. Cut the onion finely and fry in a pan with olive oil until translucent.
2. Add the rice, and cook the same way, until it is transparent.
3. Add the wine and let it evaporate.
4. Pour two cups of water mixed with the stock cube and saffron.
5. Add the finely chopped fennel.
6. Cook over low heat until the water evaporates, stirring gently very often.
7. Add the artichokes with Parmesan cheese at the end, stir and serve.