List of Ingredients
- 2 1/3 CUPS of carnaroli rice
- 2/3 cup Tuscan Pecorino, grated
- 6 of artichokes
- 1 of 1 spring onion, sliced
- unsalted butter
- vegetable broth
- dry white wine
- extra-virgin olive oil
- pepper
- 5 OZ. of Tuscan pecorino
Method
In a medium stockpot bring broth to a very bare simmer over medium heat.
First toast the rice in a dry saucepan, stirring constantly. Continue cooking while adding about 3 1/2 cups hot broth, in 1/2 cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and mixture is creamy for around 16 minutes.
Meanwhile, clean and trim the artichokes. Slice set one aside and cut the rest into 1/8" slices. Chop the spring onions into 1/8" cubes. Heat 2 Tbsp. oil in a frying pan over medium heat, add the onions and cook until soft, then add the sliced artichokes and leave to infuse for 4 minutes. Add 1/2 cup white wine and set aside.
When the rice is half cooked, around 8 minutes, add the cooked artichokes.
Slice the remaining artichoke into 1/8" thin pieces. Remove the rice from the heat, stir in a generous walnut sized piece of butter and the pecorino; serve with the thin artichoke slices and pecorino shavings and pepper to taste.