List of Ingredients
- 3/4 LB. of carnaroli or arborio rice
- 2 OZ. of speck
- 2 OZ. of peeled onion
- 3 TBSP. of unsalted butter
- 1/4 CUP of Parmigiano, grated
- 3 of artichokes
- 1 of lemon
- 1 QT. of broth (or a bouillon cube)
- dry white wine
- olive oil
- salt
Method
Fill a large bowl with cold water and juice from 1/2 lemon. Clean the artichokes, removing the tough outer leaves and the fibrous part of the stems. With a spoon, scoop out the fuzzy choke and cut the artichokes into segments. Rub cut surfaces with 1/2 lemon. Julienne the artichokes and place them in the lemon-water until ready to use.
Warm broth over low heat. Mince the onion and slice the speck into 1/8" strips. Heat 3 Tbsp. olive oil in a saucepan and brown the onion and speck over medium heat. Add the artichokes to the saucepan and raise the heat.
After a couple of minutes, add the rice to the pan and let it toast on high heat. Add 1/2 cup wine. Once the wine has evaporated, lower the heat and continue cooking the risotto, stirring often and adding warm broth in 1/2 cup increments until the risotto is cooked (around 14 minutes) to a dense and creamy consistency (“all’onda”).
Turn off the heat and mix with the butter and grated cheese. Cover and let the risotto sit for a few minutes before serving. Serve piping hot, garnished with a pinch of chopped parsley. (This risotto is also delicious if you substitute other seasonal vegetables for the artichokes.)