Risotto con Carciofi (Artichokes, Globe)
Risotto takes patience. Let's just get that out in the open. Patience is something that is hard to come by these days, especially in the kitchen. If you are going to attempt at making risotto, give yourself about 35 minutes of cooking time. The outcome will be well worth the wait. I don't know why people are so afraid of Artichokes. Here in the South, they use them for decoration. What a waste. If they only knew how easy they are to cook, how delicious they are in taste, how good they are for you, perhaps they would eat them. After more than 20 years in the south, they are finally appearing on market shelves, a little more often and in better condition than I have in the past. Is it the spiny leaves? Here is the recipe that will get you back in the kitchen with no looking back. You will be wanting to attempt other risotto's too. With Spring garden around the corner, the ...