Artichoke Risotto

Directions

1. 1
   Chop the shallots.
2. 2
   Heat 1 1/2 liters of broth.
3. 3
   Heat 3 tablespoons of olive oil in a stew pot, then add the shallots.
4. 4
   Add the risotto rice and mix.
5. 5
   Pour in 20 centiliters of white wine.
6. 6
   Add the broth, one ladle at a time, while gently stirring. Continue until all the broth has been absorbed.
7. 7
   Add artichoke cream. Mix well.
8. 8
   Add salt and pepper.
9. 9
   Heat the artichoke pieces in a pan.
10. 10
    Add to the risotto.
11. 11
    Serve immediately.