Riso Margherita artichoke risotto is a classic recipe. The processing of the rice is very accurate and allows to maintain all the nutrients of the external part without compromising its integrity.
An easy risotto, quick to prepare.
Method of preparation
In a saucepan, brown the contents of the package with a spoonful of oil for about a minute over moderate heat, stirring, deglaze with white wine and let it evaporate.
Gradually pour 650 ml. of hot water and stirring constantly, let the water dry bringing it to the preferred consistency (about 17 min).
When almost cooked, stir in a knob of butter and Parmesan, adding salt to taste.