water from time to time. Prepare a litre of boiling vegetable stock (I used Rapunzel vegetable broth cubes). In a separate pot melt a tsp of vegetable margarine or 3 heat 3 tbsp of extra virgin olive oil, add the rice (arborio or carnaroli) 100g per person, then add the artichokes and their juice. Then slowly add the vegetable stock stirring constantly until the risotto is ready. Adjust with salt if needed and serve immediately, if you have two people one artichoke each, if four cut the artichokes into two.
Photos and Recipes by Alessandra Zecchini ©