Name: Risotto with Artichokes And Mozzarella
Ingredients: 350 g Risotto rice; (Arborio); 200 g Mozzarella; 3 Artichokes; 1 1/4 l Stock; Lemon juice; 2 Cloves garlic; crushed; 1 bn Italian parsley; 50 g Butter; Salt and pepper; 1 tb Parmesan

The Day of Judgment will reveal strange things. The hopes of many, who were thought great Christians while they lived, will be utterly confounded. The rottenness of their religion will be exposed and put to shame before the whole world. It will then be proved, that to be saved means something more than “making a profession.” We must make a “practice” of our Christianity as well as a “profession.” Let us often think of that great day. Let us often “judge ourselves, that we be not judged,” and condemned by the Lord.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
	Italian	Aldo’s, Italian, Job	4	servings

INGREDIENTS

350	g	Risotto rice; (Arborio)
200	g	Mozzarella
3		Artichokes
1 1/4	l	Stock
		Lemon juice
2		Cloves garlic; crushed
1	bn	Italian parsley
50	g	Butter
		Salt and pepper
1	tb	Parmesan

INSTRUCTIONS

Cut mozzarella into thin slices, chop parsley and crush garlic. Prepare
artichokes by removing stalk, top and any leaves. Then cut in half and
clean the beard, thinly slice and place in water and lemon in a plastic
container. In a frying pan melt some butter and fry the garlic until it
browns and remove from the pan. Drain the artichokes and add to the frying
pan with some salt, pepper and a little stock and cook on a low heat for 10
minutes.
Add the rice to the artichokes and keep adding the stock little by little
stirring all the time with a wooden spoon and cook for 20 minutes. Two
minutes before it is all cooked add the chopped parsley and mozzarella.
Top with parmesan and a little butter and serve.
Tip: make sure when cooking the rice that the stock you keep adding is
always hot.
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