Risotto With Artichokes
4 small artichokes
Juice of 1 lemon
1½ cups (375 ml) low-sodium vegetable stock
2 tsp (10 ml) olive oil
½ cup (125 ml/120 g) arborio rice
¼ cup (50 ml) dry white wine
2 tbsp (30 ml/30 g) cream
Salt and freshly ground pepper
Freshly grated nutmeg
¼ cup (50 ml/30 g) freshly grated Parmesan cheese
Wash the artichokes. Remove the outside leaves and trim the inside ones. Peel the bottoms and stems. Scoop out chokes with a teaspoon. Cut into eighths and place in water with lemon juice.
Heat the stock. Finely chop the shallot. Heat the oil, stir in the shallot and sauté on low heat until translucent. Drain the artichokes, mix in and brown for 3 minutes, stirring. Stir in the rice and cook until translucent.
Add wine and stir. When the wine is absorbed, start gradually adding hot stock until it is absorbed, stirring often so the rice doesn't stick. Cook for 20 minutes in all, or just until al dente.
Stir in cream, salt, pepper, a pinch of nutmeg and ½ the Parmesan. Garnish with remaining Parmesan and some half-moons of lemon.