This risotto needs a strong aromatic stock.
- 1 litre meat / vegetable stock
- 320 g Arborio rice
- 300 g artichokes, cut into wedges
- 300 g peas
- 300 ml water
- 100 g onion
- 100 g pecorino cheese, grated
- 1 lemon, juice
- 50 ml white wine
- 5 garlic cloves
- 30 g butter
- 15 ml olive oil
- 15 g tomato paste
- 10 g black pepper
Soak the artichokes in a mixture of lemon juice and water for 30 minutes, drain and dry.
Heat butter and oil in a large frying pan, add the garlic and onion, sauté for ten minutes.
Add rice, increase heat. Coat rice in the mixture until it begins to stick to the pan.
Decrease heat, deglaze with wine and start adding the stock plus a tablespoon of tomato paste, allowing the rice to absorb the liquid until it is finished and the rice is al dente.
Add the artichokes and peas, heat through.
Turn heat off, season and cover.
Rest for ten minutes.
Dress with pecorino cheese.