(Risotto with artichokes & potatoes - Our recipe)

Time: preparation: 15 minutes ........ cooking: 20 minutes 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 Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

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.

What's the right wine?
Riesling Alto Adige, Rosatello (authentic Italian wines)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".