25 minutes

Arborio rice, 5.6oz


butter, 1oz

rosemary flowers
artichoke peeled, 5.5oz

creamy goat cheese, 1.8oz

vegetable stock, 14 fl oz


Peel a big artichoke back to their tender leaves, then remove the hairy chokes on the inside with a teaspoon and cut into wedges.
In a large saucepan with olive oil, rosemary and a clove of garlic stew the artichoke until it is tender. Place the cooked artichoke on a plate and use the same saucepan to cook risotto. Put some butter until it melts, add the rise, turn the heat up until it will begin to gently fry and the rice becomes translucent. Add some salt. Stir and add a spoonfull of stock and continue to stir. When it evaporates cover with more stock, let it gently cook and turn the heat down. When it’s half cooked add the artichoke but leave aside some outer leaves. Fry these leaves in a small pan with some olive oil until crispy. Continue to cook the risotto with more stock. If you run out of stock before the rice is cooked, you can use hot water. Remove from the heat and add a knob of butter and a spoonful of creamy goat cheese and stir well. Allow the risotto to sit for a couple of minutes and complete the dish with some fried leaves of artichoke, crumble some goat cheese on the top and use the rosemary flowers as decoration and for extra flavor.

Thanks to: Una Cucina Per chi Ama