Prepare the hot vegetable stock. The artichokes washed with care and cleaned of hard external leaves should be cut into thin slices; It also affects the tender part of the stem. Fry the butter and finely chopped onion very slowly. Add the artichokes and continue the slow cooking. Add rice. On a high flame, mix the beans for a uniform roasting, wet with the wine and add the stock to dry rice.
After 15 minutes cooking is finished; taste to evaluate salt level and degree of cooking. Remove from the fire add the cheese Bacio di Mamma Mucca and Parmigiano; manteca with care and servants.