Risotto Mushrooms And Artichokes

Preparation:

Preparation: Clean and cut the artichokes into wedges; clean the mushrooms, wash them, dry them delicately and slice them. Soften the onion in the pan with 20 g of butter over moderate heat. Add the artichoke wedges, brown them briefly and cook for a few minutes. Add the rice, toast it for a few minutes, stirring with a wooden spoon, pour in the wine and let it evaporate. Add the boiling broth a little at a time, stirring occasionally; continue cooking for 15-18 minutes. Meanwhile, heat 20 g of butter in the pan, add the mushrooms, cook for 2-3 minutes over high heat, season with salt and pepper. Then add the mushrooms to the rice a few minutes before the end of cooking. Remove from heat, add the remaining butter, parsley and Parmesan. Mix and serve hot.