Risotto with tema artichokes and parmesan
A dish for days when the rain beats down on the greenhouses and the wind is whistling outside.
We like to use the purplish Tema artichokes, which have a superior flavour to globe artichokes, but Spinosa artichokes would work just as well.
Duration: 40 minutes
1 Tema artichoke per person
1 Lemon, cut into quarters
50g Shallots, finely chopped
50g Celery, finely chopped
2 Tablespoons olive oil
130g Unsalted butter
500g Carnaroli rice
350ml White wine
1.5L White chicken or vegetable stock (hot)
150g Parmesan, plus extra to serve
A large pinch
Salt and black pepper
- Start by preparing the artichokes. Remove the outer leaves until you see the tender pale leaves underneath. Slice off the top of the artichoke using a serrated knife and then use a small spoon to scoop out the hairy choke.
- Use a paring knife to trim and peel the stalk and the base of the artichoke until you are left with the heart. Rub with the lemon while you prepare the rest. Slice the artichoke hearts as thinly as you can.
- In a large, heavy-based pan, cook the shallots and celery with the olive oil and half the butter over a low–medium heat until very soft, being careful not to allow them to colour. This should take about 10–15 minutes.
- Add the rice and cook gently for 5 minutes. Add the wine and cook for a further 5–10 minutes.
- Next, begin to add the stock, a ladleful at a time, stirring constantly. Halfway through adding the stock, add the artichokes and then the Parmesan a handful at a time.
- Continue adding the stock by the ladleful until the rice is al dente.
- Beat in the remaining butter and season to taste.
- Serve with a sprinkling of Parmesan.