How to make
Heat olive oil over medium heat and fry the chopped onion and garlic in it. Pour the wine and stir with the lid open for 1 minute, so that the alcohol can evaporate.
Cut the core of the artichoke into small pieces or as bulky as you like.
Pour the rice and artichokes into the pot, pour half of the hot water and stir until it is absorbed. Then pour the remaining water and cook, while stirring occasionally, until the rice grains absorb it and become tender.
Brown rice needs longer heat treatment than white. Follow the instructions on the package to make sure you get good results, as each brand and type may require different amounts of fluid and time.
If necessary, add more water until the rice is ready.
Add the butter and stir. This will add extra creaminess and taste. Season with salt and black pepper.
Distribute it in two portions and leave it for 4-5 minutes. Then sprinkle the risotto with grated Parmesan or yellow cheese of your choice. Garnish it with cherry tomato slices and serve.
Enjoy your meal.
