Risotto with Saffron, Artichokes & Tuscan Pecorino

THIS CLASSIC RECIPE comes from Villa le Maschere, a luxury lodging and wellness centre in the Tuscan hills near Florence.

Carnaroli or Arborio Rice 300 g

Saffron Threads 3g

Shallots 80 g, sliced

Garlic 1 clove, unpeeled

Extra Virgin Olive Oil as needed

White Wine 150 ml

Artichokes 5 large

Vegetable Stock 1L

Salt to taste

Cheese Sauce Vegetable Stock 300 ml

Tuscan Pecorino Cheese 200 g, grated

Cornstarch 1 tsp

Freshly Ground Black Pepper to taste

1 WARM a little vegetable stock, pour over the saffron threads in a small bowl and set aside to soak.

2 CLEAN the artichokes, removing the external leaves. Cut each in artichoke in half, remove the inner part and slice finely.

3 POUR a little extra virgin olive oil into a saucepan, add the unpeeled clove of garlic and heat up gently. Add the artichokes with just enough vegetable stock to cover them, add a pinch of salt and simmer until the artichokes soften, then discard the garlic and put the artichokes in a bowl, reserving the stock.

4 IN another saucepan, heat up a little extra virgin olive oil with the sliced shallot, then add the rice and toast it until just turning translucent. Add the white wine and simmer until reduced. Add half a cup of the warm vegetable stock and stir until it is absorbed by the rice. Repeat, adding stock and stirring until each half cup is absorbed, until half the stock has been used.

5 ADD the artichokes and the saffron with its soaking liquid, then continue adding vegetable broth and stirring until the rice is creamy and completely cooked through. Stir in 2 Tbs of the grated pecorino and 1 Tbs of extra virgin olive oil. Allow to rest while you make the cheese sauce.

6 IN the first saucepan, whisk the cornstarch into the 300 ml of cold stock, then bring to a boil, stirring. Reduce the heat to a simmer and add the remaining pecorino cheese and black pepper. Cook, stirring, until the cheese has melted and the sauce has thickened.

7 TO serve, put the risotto into a dish and swirl in the cheese sauce. Decorate with some flakes of Pecorino and, if you wish, a small carpaccio of raw artichokes.