Risotto of "mote" wheat with artichokes easy

Prepare your ingredients: cook the artichokes; Wash, peel and chop the onion in small cubes.

Boil the "mote" Ready about 10 minutes (you can do it in milk if you want to give you more flavor), strain and wash.

To cook the artichokes: place in a pot and cover them of boiling water with two thirds of the salt and the lemon husk. Boil 20-30 mins, until you can easily remove your leaves.

Once ready the artichokes, drain and defrost. Then with a spoon, remove the meat from the leaves and clean the heart, then cut it into small pieces.

Put a pot over high heat, add the oil and butter, then onion and lower the intensity of the fire. Skip until it is translucent. Incorporate the "mote" of wheat already cooked and sauté for 5 more minutes.

Add white wine and boil until it is reduced by half. Incorporate the cream, mixing well.

Incorporate artichoke hearts and continue removing.

Spice with salt and pepper. Tapar and let stand 5 minutes.

Before serving, spinning grated Parmesan cheese.