Artichoke Risotto

Method

1. Prepare the artichoke broth: clean the artichokes, save the outer leaves, put them in water with a parmesan rind, half an onion, and mentuccia/nepitella. Simmer for about 30 minutes.
2. Prepare the fondo: in a pot, melt butter with a little oil. Add finely chopped onion and a whole garlic clove. Cook slowly until the onion melts and becomes translucent.
3. While the fondo cooks, slice the artichoke hearts thinly.
4. Remove the garlic and mentuccia twigs from the fondo. Add the sliced artichoke hearts and increase heat. Sauté briefly.
5. Add the carnaroli rice (70g per person). Toast it, stirring, until it becomes translucent and absorbs the fats.
6. Deglaze with prosecco or white wine and let the alcohol evaporate.
7. Add hot artichoke broth to cover the rice. Cook, stirring occasionally, adding broth as needed, for 17-20 minutes. Season with salt and pepper during cooking. Later add some artichoke leaves for texture.
8. When the rice is al dente and creamy, turn off the heat.
9. Mantecatura: add freshly ground black pepper, chopped mentuccia, plenty of grated Parmesan, and a drizzle of extra virgin olive oil. Stir vigorously to emulsify.
10. Serve immediately, ensuring the risotto is creamy and not too liquid.