Artichokes, Parsley and Pecorino Risotto

Directions

Step by Step

1. Peel the potatoes and cut them into thin pieces.
2. Clean the artichokes and cut them thinly, then put them in cold water with the addition of a few parsley leaves, which will serve as an antioxidant.
3. Remove the outer and tough part of the stems and then cut them into pieces, brown them in a pan with half of the shallot cut into julienne strips, two tablespoons of oil and a bay leaf.
4. Deglaze with the juice of half a lemon, add a ladle of broth, salt, pepper, cover and cook for about 8 minutes. Blend and set aside.
5. Brown the potatoes and artichokes in the risotto pan with a drizzle of oil, a bay leaf and the remaining shallot, chopped.
6. After a few minutes add the rice and toast it, add the broth and the stem cream. Add salt and cook, stirring constantly and adding more broth when necessary.
7. In the meantime, prepare the flavored oil by blending a bunch of parsley with five tablespoons of oil and two tablespoons of water.
8. Let the rice rest for a few minutes before stirring in the coarsely grated pecorino and a drizzle of parsley oil. Serve, garnishing as desired.