Eco-risotto|with artichokes

Clean the artichokes keeping the outer leaves aside. Peel the stems, slice the core and stems thinly. Soak them in slightly acidic water. In a pressure cooker bring about 2 liters of water to the boil, add the outer leaves of the artichoke and a pinch of salt. Close and let it cook 15 minutes from the whistle. Drain the outer leaves of the artichokes and squeeze them well. Sieve them and keep the resulting cream aside. Cook the artichoke cores and stems in the broth for about 5 minutes. In a saucepan toast the rice with two tablespoons of oil. Add the chopped shallots and stir. Then add the artichoke cores and stems and season them with salt. Add the artichoke cream, pour with beer and let it evaporate over a high flame. Wet with the broth and let it evaporate over a low flame before adding more. Keep it going until it’s cooked.