Risotto with Broad Beans and Pecorino

Method

1. Clean the artichoke: trim the stem, remove the outer leaves, and cut into thin slices. Rub with lemon to prevent browning.
2. In a pan, heat a drizzle of olive oil and sauté the artichoke slices with salt and pepper until golden and crispy. Set aside.
3. For the raw carpaccio, slice the heart of the artichoke very thinly (use a mandoline if possible) and marinate with lemon juice, zest, salt, pepper, and a drizzle of oil.
4. Blanch the broad beans and peas in salted boiling water for about 15-20 seconds, then immediately transfer to ice water to cool. Drain and optionally peel the broad beans (remove the skin) for a brighter color and smoother texture.
5. Toast the carnaroli rice in a dry pan (or with a little oil) for about 2 minutes, stirring constantly.
6. Begin adding hot water (or vegetable broth) ladle by ladle, stirring frequently. Cook the risotto for about 12-14 minutes, until al dente.
7. When the rice is almost ready, stir in the cooked artichokes and most of the broad beans and peas.
8. Mantecatura: remove from heat and add butter and grated pecorino romano. Stir vigorously to create a creamy texture. Add a splash of water if needed.
9. Plate the risotto, top with the raw artichoke carpaccio, the reserved broad beans and peas, fresh mint leaves, a crack of black pepper, and a drizzle of extra virgin olive oil.