Preparation of the Artichoke Risotto

• Peel the shallot and finely chop it. I used a manual pull chopper which I find very convenient. If you want to purchase it, you can find it by clicking HERE.

  

• In a large saucepan, heat a few tablespoons of oil and sauté half of the shallot. Let it sizzle for a few moments, then add the still-frozen artichoke hearts, lightly salt them, and cook for about ten minutes over medium-low heat.

  

• Then remove the artichokes from the saucepan, keep some whole and roughly chop the others (with the Thermomix, a few seconds at speed 5). Set aside.

  

• In the same saucepan, prepare another sauté with the remaining shallot adding a drizzle of oil. Add the rice and let it toast for a couple of minutes.

  

• Then deglaze with a splash of white wine and when the wine has evaporated, start adding the hot broth little by little as it is absorbed.

  

• About halfway through cooking, add both the chopped and whole artichokes to the risotto.

  

• Shortly before the end of cooking, add the robiola and the grated cheese and mix them perfectly into the rice.

  

• With a lemon zester, take some strands of zest (the amount is to taste depending on your personal preference. I recommend not omitting the zest because it complements the dish wonderfully). If you don’t have a zester, you can use a citrus grater. You won’t get the same effect, but the taste won’t change. If you’d like to purchase one, you can find it by clicking HERE.

  

• Distribute the artichoke risotto on individual plates, sprinkle with lemon zest strands, dust with black pepper, and serve immediately, piping hot. Enjoy! Paola

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