1.2l chicken stock
50g unsalted butter
5 shallots , finely chopped
3 garlic cloves , finely chopped
350g arborio rice
200ml dry white wine
100g bacon, diced
175g marinated artichokes (in olive oil), drained and halved
50g parmesan , grated (reserve 25g/1oz for the garnish)
handful flatleaf parsley , finely chopped
Pour the chicken stock into a large pan and keep on the heat at a gentle simmer.
In another saucepan, add olive oil. Add shallots and garlic and cook until soft, but not brown, then tip in the rice and stir for 1 minute until the rice begins to turn translucent.
Pour in the wine and stir well, then add two handfuls of hot stock and stir until the rice has absorbed almost all of the liquid. Lower the heat and continue to add the stock, a couple of ladles at a time, only adding more when the rice has absorbed each additional of liquid. Continue until all the stock is used up – the risotto should be creamy and the rice tender. Add more stock if needed.
Meanwhile, throw the bacon into a small frying pan and fry until some fat has come out of the sausage, then add the artichokes to the pan and stir to warm through. Remove risotto from the heat, then add chorizo and artichokes.
Stir in butter. Season well and serve with parmesan and parsley.
In just two meals, I have finished up my bottle of artichokes! Anyway, I haven’t cooked risotto for ages so I decided to do it again before I get rusty. This is quite a light risotto, it will be more “summery” if you remove the bacon but as always, I like contrasts in food, and bacon is a good contrast to the artichoke.