Risotto with Saffron and Artichokes
300g Carnaroli rice
extra virgin olive oil
1 unwaxed lemon
2 packet saffron
1L beef broth
grated parmesan cheese
glass of white wine
Salt and pepper
Finely chop the scallion then sauté in a pan with some oil and butter. Clean the artichokes, removing the outer leaves and the inner choke. Only keep the hearts. Then slice them and place them in water with lemon to stop them from turning brown. When the scallion is golden, add them and toss briefly. Remove from the pan. Add the rice to the pan and toast for a few minutes, add the glass of white wine, and when it evaporates, begin adding the broth.
The first ladleful should cover all of the rice. When the rice is half-cooked, add the artichokes. Continue cooking the rice.
When the rice is nearly cooked, add the saffron. Lastly, turn off the heat and add the parmesan (about two or three tablespoons, to taste) the grated lemon zest and a good dash of pepper. If needed, add some salt.