Ingredients
SERVES 4
– 300 g red rice
– 1 l vegetable broth
– 30 g butter
– 6 artichoke hearts finely cut and hard outer leaves removed
– ½ lemon zest grated
– 2 tbsps. Grana Padano grated
– salt to taste
– black pepper to taste
– 1 shallot chopped
– 150 g Stracchino cheese
– 2-3 sprigs of thyme leaves finely chopped
Directions
Heat some EVO in a pan and gently sauté the shallot for a couple of minutes. Then, while constantly stirring, add in the red rice and toast it for 3-4 minutes. Right after, start gradually adding the vegetable broth, a ladle at a time, and cook the rice for ab. 25-30 minutes. Once the rice is almost cooked, add the artichokes to the pan and let them cook for ab. 10 more minutes. Meanwhile, combine the thyme leaves to the lemon zest and add it to the pan just before removing it from the heat. Finally, add the Stracchino and mix well. Sprinkle with some Grana Padano and serve.
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