Braised artichoke risotto with Grana and lemon

Ingredients

For 1 serving

• Carnaroli rice70 g
• Artichokes2
• Grana Padano20 g
• Shallot20 g
• Vegetable broth500 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Mintto taste
• Lemon zestto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, celery,

In season: November – April

Method

1. Fill a bowl with cold water and add a little lemon zest. Prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the spiky tips, peel the stalk, halve them, remove the inner choke and cut them into thin wedges, keeping them in the water so they don't darken.
2. Heat the vegetable stock and keep it hot. In a frying pan heat half the oil over a medium heat with the crushed garlic, add the drained artichokes, a few mint leaves, a pinch of salt and a splash of water; cover and braise for 10 minutes over a medium-low heat, until tender.
3. Meanwhile finely chop the shallot. In a saucepan heat the remaining oil over a medium-low heat and fry the shallot for 2–3 minutes, until translucent; add the rice and toast it for 2 minutes, stirring, until glossy.
4. Cook the rice for about 17 minutes, adding the stock one ladleful at a time as the previous one is absorbed and stirring often; halfway through add the artichokes, garlic removed.
5. When the rice is al dente turn off the heat, season with salt and pepper and beat in the grated Grana Padano vigorously; rest for 1 minute and finish with grated lemon zest.