Recipe Tip: Risotto alla Milanese with artichokes

Instructions

1. Step 1

   To prepare the artichokes, pluck off the outer artichoke leaves and discard.

2. Step 2

   Cut the artichokes in half lengthwise. Remove the hairy 'choke' from the centre using a teaspoon (discard).

3. Step 3

   Shave fine slices from the artichoke halves using a mandoline.

4. Step 4

   Melt the 3 tablespoons butter in a pan, add the rosemary leaves and fry the sliced artichokes until crisp and brown. Set aside.

5. Step 5

   For the risotto, heat 30g of the butter in a sauté pan. Add the onion and cook over a gentle heat until softened and just beginning to colour. Remove with a slotted spoon and set aside.

6. Step 6

   Add the rice to the sauté pan, turn up the heat and stir for 2–3 minutes to lightly toast the rice.

7. Step 7

   Add a ladleful of hot stock and stir until the rice is absorbed. Add another ladle and cook, stirring, until it is absorbed. Continue this way until the stock is used up.

8. Step 8

   Meanwhile put the saffron threads in a separate small bowl with 1–2 tablespoons of the hot stock. Stir into the rice towards the end of the cooking time.

9. Step 9

   Finally, finish the risotto with the Parmesan and the remaining butter. Taste and season with a little salt.

10. Step 10

    Serve the risotto on a large platter, crowned with the crisp artichoke slices.

11. Step 11

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12. Step 12

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13. Step 13

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14. Step 14

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15. Step 15

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