ARTICHOKE RISOTTO

Serves 10

— extra-virgin olive oil,

for cooking — ½ small onion, finely

chopped — 800g carnaroli rice — ½ glass white wine — 3 litres hot vegetable

stock — 10 globe artichokes — lemon juice — 1 garlic clove, peeled — 1 bunch fresh parsley, stalks removed but retained — 30g butter — 150g Parmigiano

Reggiano, grated

Heat a little extra-virgin olive oil in a heavy-bottomed pan and gently sauté the onion until soft but not coloured.

Add the rice and stir until it turns transparent. Add the wine and simmer gently until the liquid evaporates.

Add a ladleful of stock and allow it to cook down. Continue adding ladlefuls as needed, to keep the rice moist. Reserve a spoonful.

In the meantime, prepare the artichokes by stripping off their tough outer leaves. Trim the stalks and tops and pare back the remaining leaves to expose the hearts. Scoop out the fibrous ‘chokes’ with a teaspoon and discard. Submerge the artichoke hearts in water with lemon juice as you go, to prevent them from going brown. When they are all prepared, finely chop the hearts, reserving some large pieces for a garnish.

Heat a tablespoon of oil in a frying pan and add the garlic and the parsley stalks. Add the artichoke and sauté. Add a spoonful of stock and simmer until the liquid has disappeared. The artichokes should be crisp. Season and set aside, discarding the garlic and parsley stalks.

Five minutes before the rice is ready, stir in the artichoke. When done, remove from the heat. Stir in the butter and cheese. Grind over black pepper and allow to sit for two minutes.

Garnish with parsley leaves and the reserved artichoke, then serve.