Artichoke Risotto

Method

1. Prepare the vegetable broth: combine 1.5 liters of water, carrot, celery, onion, garlic, cherry tomatoes, parsley stems, and a few artichoke leaves (optional). Bring to a boil, then simmer for 20 minutes. Season with salt. Keep warm.
2. Clean the artichokes: remove the tough outer leaves, cut in half, remove the choke and any spines. Slice into thin wedges and place in water with lemon juice to prevent browning. Also peel the stems and slice them.
3. Finely chop the shallot.
4. In a dry pan, toast the rice over medium heat until it becomes hot and smells like bread (about 50-60°C). Do not burn.
5. In a separate large pan or pot, heat a drizzle of olive oil over medium-high heat. Add the shallot and sauté until translucent.
6. Add the sliced artichokes and stems to the pan. Season with salt, pepper, and a little chopped parsley. Sauté for 4-5 minutes until they start to soften.
7. Add the toasted rice to the artichokes and stir well to coat with the oil and flavors.
8. Deglaze with half a glass of dry white wine, stirring until the wine evaporates.
9. Begin adding the hot vegetable broth one ladle at a time, stirring occasionally. Wait until each addition is mostly absorbed before adding the next.
10. Continue this process until the rice is almost cooked (about 2 minutes less than the package time). The rice should be creamy but still have a slight bite.
11. Remove from heat. Add the grated Parmigiano Reggiano and stir vigorously.
12. Add the cold butter (cut into small pieces) and remaining chopped parsley. Stir and mix vigorously to create a creamy emulsion (mantecatura). You can also toss the pan.
13. Cover the pan and let the risotto rest for 1-2 minutes.
14. Give the risotto a final stir before plating.
15. Serve immediately, optionally with a sprinkle of black pepper on top.