artichoke & lemon risotto
Another fine idea from Olive magazine. You start with a fairly ordinary risotto bianco: arborio rice (two handfuls per person) fried in two tablespoons of butter for a minute, then add a glass of wine until almost dry. Then ladle in hot vegetable stock until the rice is swollen and tender. Season and add parmesan to taste.
The artful touches here are to add a tub of sliced ready-cooked artichoke (I personally recommend Waitrose or Sainsbury’s for these), and garnish with lemon wedges. You get the wonderful richness of the rice, the firm meatiness of artichoke, all rinsed through with this delicious sweet lemon. A real knockout dish.