Artichoke risotto

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

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

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 Chicken Sauté]
While the risotto is simmering, prepare the sautéed chicken.
Season both sides of the chicken thighs with salt and pepper, then sear both sides in a pan heated with olive oil. Once browned, add white wine and sauté. Remove to a cutting board and cut into bite-sized pieces. (Be careful, it's 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)