Risotto ai Carciofi

Fresh artichokes are cleaned, sautéed and simmered slowly with shallots and vegetable broth until tender. Part of the mixture is blended into a silky cream, while the remaining pieces are folded back into the Carnaroli rice as it cooks traditionally, absorbing all the artichoke flavour. Finished with butter and Parmigiano, then sealed with a touch of extra broth so it reheats creamy and smooth at home.