Sicilian Fritella Risotto

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• Step 1

  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.

• Step 2

  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.

• Step 3

  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.

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