Artichoke risotto

[Making Sautéed Artichokes]
Drain the water from the prepared artichokes, cut them in half lengthwise, and slice them thinly. Heat olive oil and garlic in a frying pan, and once the aroma comes out, add the sliced ​​artichokes and sauté. Once they have softened, add salt, pepper, and Italian parsley and sauté until the water evaporates. Sauté for about 10 minutes and the sauté is complete.

[Risotto]
Heat 20g of butter in a pot and add the chopped onion and fry.

Once the onions have softened, add the Italian rice and stir fry lightly

Add the white wine and once the alcohol has evaporated, add enough bouillon soup to cover the rice and set the timer for 18 minutes

Stir thoroughly and simmer, adding more bouillon whenever the liquid reduces. Add the sautéed artichokes and simmer further

[Making the sautéed chicken]
While the risotto is simmering, make the sautéed chicken.
Sprinkle salt and pepper on both sides of the chicken thighs and fry them on both sides in a frying pan with heated olive oil. Once they have browned, add the white wine and sauté. Remove to a cutting board and cut into bite-sized pieces. (Be careful as they are hot.)

Add the cooked chicken to the risotto pot (5). (If there is any white wine left in the frying pan, add that as well.)

After 18 minutes of adding the Italian rice, turn off the heat, add the butter, Parmesan cheese and Italian parsley and stir well until the butter has completely melted and the mixture is thick

Place on a plate and sprinkle with Parmesan cheese and Italian parsley (not included in the recipe)