Creamy Rice with Golden Artichoke, Charred Lemon and Light Mint Ricotta

Instructions

1. 1

   Place the vegetable stock in a saucepan and keep it hot over low heat without boiling.

2. 2

   Heat a large skillet or wide pot over medium-high heat. Add 2 tablespoons of extra virgin olive oil and sauté the quartered artichoke hearts with a pinch of salt for 6 to 8 minutes, until nicely golden on the edges. Reserve half for finishing and leave the other half to cook with the rice.

3. 3

   Cut the lemon in half. In the same pan, place one half cut-side down and cook for 2 to 3 minutes until the surface is deeply charred. Reserve for finishing. Finely zest a little from the other half before squeezing if needed.

4. 4

   Reduce to medium heat. Add the remaining tablespoon of olive oil, the chopped white onion, and a pinch of salt. Cook for 5 minutes until soft. Stir in the minced garlic and cook 30 seconds more.

5. 5

   Add the Arborio rice and stir for 1 to 2 minutes to toast it lightly, making sure every grain is coated in fat.

6. 6

   Pour in the dry white wine and cook, stirring, until the liquid is almost fully reduced, about 2 minutes.

7. 7

   Begin adding the hot vegetable stock one ladle at a time, stirring often. Wait until the rice has absorbed most of the liquid before adding more. Continue this way for 16 to 18 minutes.

8. 8

   Halfway through cooking, add the golden artichokes left in the pot, the fine lemon zest, and the black pepper. Keep adding stock and stirring until the rice is creamy and the grains are tender with a slight bite in the center.

9. 9

   While the rice finishes, combine the ricotta, plain yogurt, chopped fresh mint, and 1 tablespoon of lukewarm water in a bowl if needed to loosen the texture. Add a pinch of salt and mix until smooth.

10. 10

    When the rice is ready, turn off the heat. Add the butter and grated Parmesan. Stir vigorously for 1 minute to finish the rice. Adjust salt if needed.

11. 11

    Cover the pot and let it rest for 2 minutes. Meanwhile, squeeze a few drops from the charred lemon over the reserved artichokes.

12. 12

    Serve the creamy rice immediately. Spoon over the light mint ricotta cream, top with the reserved artichokes, and, if desired, a little more Parmesan and extra mint leaves. If you want to warm the plates before serving, heat them in the oven at 140 °C / 285 °F for 5 minutes.