for 4 portions

Risotto

1 tbsp	butter
1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
300 g	risotto rice
1 litre	vegetable bouillon

Artichokes

2 glass	artichoke hearts in oil (each approx. 280 g)
1	garlic clove, squeezed

To serve

60 g	grated Parmesan
1	organic lemon, use grated zest and 1 tbsp of juice
1 tbsp	dried basil (see below)
	salt and pepper to taste
2	burrata, torn into pieces
4 tbsp	unsalted, shelled pistachios, coarsely chopped
1 tbsp	olive oil

How it's done

Risotto

Heat the butter in a wide pan. Add the onion and garlic, sauté for approx. 2 mins. Add the rice, sauté while stirring until the rice is translucent. Pour in 200 ml of stock, reduce almost completely. Gradually add the remainder of the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is al dente.

Artichokes

Drain the artichoke hearts, reserving 1 tbsp of oil. Halve the artichokes. Heat the reserved oil in a wide non-stick frying pan. Fry the artichokes and garlic for approx. 3 mins.

To serve

Remove the risotto from the heat. Mix in the cheese, lemon zest, lemon juice and basil, season. Plate up the risotto, top with the burrata and pistachios, drizzle with oil.

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