Creamy rice with crispy artichokes, sweet peas, and light Idiazábal cheese cream with lemon

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the cleaned, quartered artichokes with 1 tablespoon olive oil, half of the salt, and a little black pepper. Arrange them on a tray and roast for 18 minutes, until golden and crisp around the edges.

2. 2

   Meanwhile, in a small saucepan, warm the cream over low heat without boiling. Add the grated Idiazábal cheese, lemon zest, and 1 tablespoon lemon juice. Stir until you get a smooth, light cream. Keep warm.

3. 3

   In a wide pot, heat the butter with 2 tablespoons olive oil over medium heat. Sauté the shallot for 3 minutes until tender. Add the garlic and fresh thyme, and cook 1 minute more, stirring.

4. 4

   Add the short-grain rice and toast it for 2 minutes so it becomes well coated and slightly translucent. Pour in the dry white wine and let it reduce almost completely for 1 to 2 minutes.

5. 5

   Add the hot vegetable stock gradually, stirring often to build the creamy texture. Cook for 14 minutes, adding more stock as the rice absorbs it.

6. 6

   Stir in the peas at minute 14 of the rice cooking time and continue cooking for 3 to 4 more minutes, until the rice is tender and creamy. Adjust with the remaining salt and black pepper.

7. 7

   Turn off the heat and add half of the light Idiazábal lemon cream. Stir gently to combine and give the rice a glossy finish.

8. 8

   Serve the creamy rice immediately. Top with the roasted crispy artichokes and finish with the remaining cheese cream drizzled or spooned over the top.