Artichoke Risotto

[Make sauteed artichokes]
Drain the pre-treated artichokes, cut them in half lengthwise, and slice them into thin slices. Heat olive oil and garlic in a frying pan, add the cut artichokes to the aromatic scent and fry. Add salt and pepper and Italian parsley to the softened area and fry to remove any moisture. Saute like this for about 10 minutes and the saute is complete.

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

Add Italian rice to the onion softened and lightly fry the whole thing.

Add the white wine and once the alcohol content is gone, add the bouillon soup, which is enough to make the rice simmer, and set the timer to 18 minutes.

Mix the whole thing and simmer, and add the bouillon soup every time the water is low. Add the sauteed artichokes you've made and simmer them further.

[Make sauteed chicken]
Make saute while the risotto is simmered.
Sprinkle salt and pepper on both sides of the chicken thigh and cook both sides in a frying pan with heated olive oil. Once browned, add the white wine and saute. Remove on a cutting board and cut into bite-sized pieces. (Please be careful as it's hot.)

Add the grilled chicken to the risotto pot from [5]. (If there is any white wine left in the sauteed frying pan, add that too.)

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

Serve it on a plate and sprinkle it with Parmesan cheese and Italian parsley (not included in the portions) to finish.