grams (approx. 10.6 ounces) of Carnaroli rice
2 garlic cloves
50 grams (approx. 1.8 ounces) of butter
1 quart of broth
salt and pepper.
the crushed garlic cloves in the oil and half of the butter.
Before they are browned, take them off the heat and add
the thinly-sliced artichokes. Let the artichokes cook slowly,
adding a little broth as needed. When the artichokes are
cooked, add the rice. Allow it to brown slightly and cook
the risotto, gradually adding hot broth. Add salt and pepper
to taste. Serve with grated parmesan cheese and the remaining