Artichoke, Pancetta, Lemon and Basil Risotto

Artichokes are the blossom of a tough thistle and when whittled down to their heart, make a super core ingredient for a creamy risotto.

Ingredients:

5-6 Small ready to eat artichoke hearts

Small knob of butter

2 Handfuls of Arborio Rice

Splash of Olive oil

1 Small pack of Bacon Lardons (or thinly sliced rahers)

Chicken Stock

200 militres of White Wine

Fresh Basil

Dried Chilli

Dried Chive

Dried Oregano

2 Cloves of Garlic

1 Large White Onion

Juice of 1/2 a Lemon

Seasoning of Salt and Pepper

Sprinkle of Parmesan Cheese

Method:

Begin by sweating finely chopped onion and crushed garlic in olive oil and butter on a low heat. When they are beginning to soften add the dried herbs, spices, seasoning and bacon. Let the spices cook along with the vegetables and allow the bacon to crisp up. As it cooks, place your chicken stock cube or jelly into a thick glass or plastic jug and cover it with boiling water. Make sure the stock is mixed thoroughly with the hot water and does not sink to the bottom.

Keeping the pan on a low heat, splash the white wine in gradually letting it sizzle gently over the other ingredients. Then add the rice all at once.

Mix the rice carefully allowing the oil, vegetables and spices to coat the grains as evenly as possible. After a minute, turn up the heat a little and begin pouring in the stock, bit by bit, stirring well as you do so. Continue adding and stirring for about 25-30 minutes, until the rice is cooked through. Turn the heat down and place the artichoke hearts into the mixture and let them soften along with rice for about 2 minutes.

Once off the heat, garnish the risotto with fresh basil, a squeeze of lemon and grated parmesan.

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