Artichoke and Pecorino Risotto

Method

1. Clean and prepare the artichokes: remove the tough outer leaves, trim the stem, and carve the artichoke into a rose shape (optional). Set aside.
2. Slice one artichoke into thin strips and fry in hot oil until golden and crispy. Drain and season with salt. Set aside.
3. Slice the second artichoke very thinly for the raw salad. Season with salt, pepper, lime zest, lime juice, and fresh mint (or mentuccia). Set aside.
4. In a pan, lightly toast the Carnaroli rice without browning it. Add a ladle of vegetable broth and stir. Continue adding broth gradually, stirring frequently, until the rice is al dente.
5. When the rice is almost cooked (about 1 minute before the end), add the cooked artichokes (the ones that were not fried) and stir to incorporate.
6. Remove from heat and add grated Parmesan, grated Pecorino Romano, and a knob of butter. Stir vigorously to create a creamy texture (mantecatura).
7. Adjust consistency with a little broth if needed. Season with salt and pepper.
8. Serve the risotto topped with the fried artichokes, a spoonful of raw artichoke salad, and a sprinkle of lime zest. Optionally add more aged pecorino shavings.