View the original recipe via:
Peel and finely chop the shallot and garlic. Remove any excess fat and sinew from the chicken breasts and cut them into cubes.
Heat the chicken stock and cut the artichoke hearts in half.
Heat a dash of olive oil in a deep frying pan and fry the shallot and garlic for a few minutes. Fry the chicken pieces for a few minutes. Add the rice and sauté until it is translucent.
Add a splash of white wine and let it simmer over medium heat until all the wine has been absorbed.
Add one ladleful of stock at a time, only adding the next one when the previous one has been fully absorbed. The rice may be cooked before you've used all the stock. It is also possible that the rice may not be fully cooked when all the stock is used up, in which case you will need a little more stock.
Grate the zest of the lemon and squeeze out the juice. Stir into the risotto, along with the artichoke hearts. Season with salt and pepper.
Garnish with parsley, if desired, and serve with grated parmesan cheese. Enjoy your meal!
Which rice is best for risotto?
The most commonly used rice for risotto is Arborio rice. You can also use Vialone Nano or Carnaroli. The type of rice grain also determines the creaminess and texture of your risotto.
Which cheese is best in risotto?
You can use parmesan cheese for risotto, but Grana Padano is also very tasty and usually a bit cheaper.