Artichoke Risotto

Method

1. Prepare the broth: in a pot of boiling water, add a piece of leek, marjoram sprigs, and the outer leaves of the artichoke. Simmer for 15-20 minutes.
2. Prepare the lonzardo: cut some thin slices for garnish and reserve the fat for the soffritto.
3. Clean the artichoke: trim the stem, remove tough outer leaves, cut off the top, halve, remove the choke, and slice thinly. Also cut the stem into small pieces.
4. Make the soffritto: in a blender, combine the lonzardo fat, half a clove of garlic, a piece of leek, marjoram leaves, and a drizzle of olive oil. Blend into a paste.
5. Cook the artichokes: heat the soffritto paste in a pan over medium heat. Add the sliced artichokes and stem pieces. Season with salt and pepper and cook for a few minutes.
6. Toast the rice: add the carnaroli rice and stir to coat with the fat, toasting for about 1 minute.
7. Deglaze: pour in a glass of Prosecco and let the alcohol evaporate.
8. Cook the risotto: gradually add the hot broth, one ladle at a time, stirring frequently. Continue until the rice is al dente and creamy, about 15-17 minutes.
9. Mantecatura: turn off the heat. Add butter, grated Parmigiano Reggiano, fresh marjoram leaves, and lemon zest. Stir vigorously to make the risotto creamy.
10. Serve: plate the risotto and top with thin slices of lonzardo and a few marjoram leaves.