(Risotto with artichokes & potatoes - Our recipe)

1/2 leek
2 globe artichokes
Juice of 1 lemon
1 medium potato
30 g (1 oz) lard, cut into thin slices
1 teaspoon dried rosemary
1 teaspoon dried extra herbs
1 teaspoon dried parsley
6 tablespoons olive oil
175 ml (6 fl oz - 2/4 cups) dry white wine
1,5 l (50 fl oz- 6 1/4 cups) vegetable stock
210 g (7 1/2 oz) risotto (arborio) rice

Time:
preparation: 15 minutes
cooking: 20 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Prepare 1,5 l (50 fl oz - 6 1/4 cups) vegetable stock.
Meanwhile peel off the outer leaves of the artichokes and trim round the base with a knife. Remove all spines that cover the base beneath the soft inner leaves and cut them into 4. Drop into a basin of cold water mixed with the lemon juice.
Peel and cube the potato.
Slice diagonally the leek, after washing it.
In a saucepan place the oil, vegetables (remember to cut the artichokes into thin slices), slices of fat and dried herbs and cook gently until the leek is a transparent blond colour and soft. Add the rice and cook for 3 - 4 minutes or until it looks milky. Pour in the white wine, stir and cook until absorbed. At this point add 2 - 3 ladlefuls of stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Serve after some minutes.
If you want, you can dust with grated Parmesan cheese.