Artichoke Risotto Recipe

Remove the leaves from the artichokes until only the tender, white ones remain. Cut off the top of the leaves, then cut the artichokes in half. Immediately submerge them in lemon water to stop the oxidation that causes browning.

Boil 1.5 liters of water, add vegetable broth preparation, 1 tablespoon of olive oil, half the onion, 1 lemon, and the artichokes. Cover, then bring to a boil and let simmer on low heat until the artichokes are tender. Set aside.

Chop the other half of the onion into dice. Heat 1 tablespoon of oil in a shallow skillet, then sauté the onions until golden. Add the rice and cook until it becomes transparent. Deglaze with white wine.

When the wine is absorbed, add the broth ladle by ladle and let it simmer until the liquid is absorbed between each ladle. After 10 minutes of cooking, remove the artichokes from the broth: cut half of them into slices and add them to the rice.

In a bowl, mix the juice of the last lemon with the olive oil. Chop the mint and add it. Season with salt and pepper. Pour the mixture over the last artichokes.

Once the risotto is cooked, add your choice of cold butter, cream, or mascarpone, and parmesan. Stir, then cover your pan and let it rest so that the starch from the rice binds your risotto. This final step is called "Mantecare."

To finish, plate your dishes: arrange the risotto with artichokes in deep plates. Place the halved artichokes on top and pour the marinade over. Garnish with a few mint leaves. Serve with a small bowl of parmesan.