Artichoke Risotto

History & Background

Roman 'cimaroli' artichokes are stars of Lazio spring, IGP since 2002. Reinterpreted in risotto form between Lazio and the Po Valley.

Ingredients for 4

• 320g Carnaroli rice
• 6 Roman 'mammole' artichokes
• 1 lemon
• 1 shallot
• 1 garlic clove
• Roman mentuccia
• ½ glass white wine
• 1L vegetable broth
• 60g cold butter
• 60g Pecorino Romano DOP
• Extra virgin olive oil
• Salt, pepper

Method

1. Clean the artichokes (remove outer leaves, top, choke); quarter, hold in acidulated water.
2. Sauté the garlic in oil; add artichokes, cook 5 min.
3. Sweat shallot with butter.
4. Toast rice and deglaze with wine.
5. Add broth; halfway through fold in artichokes (reserve 1/3).
6. Manteca off heat with butter, pecorino and chopped mentuccia.
7. Garnish with the reserved artichokes.
8. Grinding of pepper to finish.

Wine pairing

Frascati Superiore DOCG or light Cesanese del Piglio.

Common mistakes

• Cutting without acidulated water (blackens).
• Sardinian pecorino (sweeter) unbalances.
• Skipping mentuccia (the Lazio signature).