Rick Stein's Long Weekends
© 2019 Rick Stein / Ebury Press · Reproduced with permission.
You Will Need
Prepare the globe artichokes. Remove the stem to within
1cm of the base. Peel off the outer leaves until you reach
the pale-coloured centre. Remove the hairy choke with a
teaspoon. Pare off any remaining outer leaves with a sharp
knife. Cut into 6 wedges and plunge into a bowl of cold
water to which you’ve added the lemon juice or vinegar
to prevent it discolouring.
Heat the stock in a saucepan. Melt the half the butter
with the olive oil in a wide pan over medium-low heat and
sweat the onion and garlic for 5 to 10 minutes until soft.
Add the rice and stir well to coat the grains. Add the white
wine and stir until it has been absorbed by the rice, then
start adding the vegetable stock a ladleful at a time, stirring
until it is absorbed, which will take about 20 minutes.
After about 12 minutes, in a separate pan, cook the
artichoke wedges in boiling water for 5 to 7 minutes until
tender. Remove from the water and set aside. Add the broad
beans and peas and boil for about 3 minutes, then drain.
Add the cooked vegetables to the risotto and heat through.
Remove from the heat and stir through the lemon zest
and juice, the remaining butter, salt to taste, pepper and
half the pecorino cheese. Serve immediately with the
rest of the pecorino cheese.