Artichoke and mint risotto with pecorino

Ingredients

For 1 serving

• Carnaroli rice80 g
• Artichokes2
• Onion30 g
• Garlic1 clove
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Pecorino15 g
• Mint3 g
• White wine40 ml
• Lemon juiceto taste
• Saltto taste

Contains: lactose, celery, sulphites,

In season: November – April

Method

1. Fill a bowl with cold water and the lemon juice. Clean the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips and peel the stalk; halve them, remove any choke and cut them into thin wedges, dropping them straight into the lemon water so they don't blacken.
2. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Peel and finely chop the onion; peel and crush the garlic.
3. Heat the olive oil in a saucepan over medium heat and fry the onion and garlic for 3 minutes, until the onion is translucent; add the drained artichokes, a pinch of salt and a splash of stock and cook for 8 minutes, until tender. Discard the garlic.
4. Add the rice and toast it for 2 minutes, until the grains are glossy; deglaze with the white wine and let it evaporate.
5. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and creamy; taste and adjust the salt.
6. Off the heat, stir in the grated pecorino and torn mint and let it rest for a minute before serving.