Creamy rice with confit garlic, tender butter beans, and crispy artichoke with lemon and pecorino

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the artichokes very dry with paper towels and toss them on a tray with 1 tablespoon olive oil, half of the thyme, a pinch of salt, and some black pepper. Roast for 18 minutes, stirring halfway through, until golden with crisp edges.

2. 2

   Meanwhile, place a small saucepan over very low heat with 2 tablespoons olive oil and the peeled garlic cloves. Cook gently for 10 to 12 minutes, without letting them brown too much, until tender and confit-soft. Remove from the heat and lightly mash the garlic with a fork in the oil.

3. 3

   In a wide pot, heat the remaining 1 tablespoon olive oil with the butter over medium heat. Add the chopped onion and cook for 6 to 8 minutes until very soft and translucent. Stir in the confit garlic and its oil.

4. 4

   Add the short-grain rice and toast it for 2 minutes, stirring so it gets coated in the aromatic fat. Pour in the dry white wine and cook for 1 to 2 minutes until the alcohol has almost fully evaporated.

5. 5

   Add one ladle of hot vegetable stock and cook over medium heat, stirring often. Continue adding the stock little by little over 16 to 18 minutes, waiting until the rice absorbs most of the liquid before adding more.

6. 6

   When the rice is nearly done, add the cooked butter beans, finely grated lemon zest, 1 tablespoon lemon juice, half of the parsley, the remaining thyme, most of the salt, and black pepper to taste. Cook 3 more minutes, adding a little more stock if needed to keep a creamy consistency.

7. 7

   Turn off the heat and stir in the grated pecorino. Adjust with the remaining 1 tablespoon lemon juice. Cover the pot and let it rest for 2 minutes so the rice settles.

8. 8

   Serve the creamy rice immediately and spoon the crispy artichokes over the top. Finish with the remaining parsley, a little more black pepper, and extra pecorino if desired.