Risotto ai Carciofi e Guanciale

For this non-vegetarian version, fresh artichokes are sautéed and simmered with shallots before part of the mixture is blended into a velvety cream. The risotto is cooked traditionally in rich chicken stock, allowing the rice to absorb a deeper, more savoury flavour.
Crisp guanciale is folded in for smokiness and texture, while tender pieces of artichoke remain throughout. Finished with butter and Parmigiano and sealed with extra broth so it reheats perfectly creamy and luxurious.