Risotto with artichoke, bacon and wasabi

Ready in 45 minutes | Serves 2

The fusion of diverse cultures and flavors has created a multiethnic dish: risotto with artichoke, guanciale, and wasabi drops. A delight for the eyes and the palate!

Ingredients

For the vegetable broth

• ½ golden onion
• 1 celery stalk
• 1 carrot
• 750 ml of water
• salt

For the risotto

• 150 g of Carnaroli rice
• 200 g of artichoke heart
• 50 g of bacon
• ½ golden onion
• a few drops of Arnaboldi Wasabi paste
• fresh thyme
• rice oil
• Grated Grana Padano
• dry white wine

Procedure

Prepare the vegetable broth by peeling the half onion, the celery stalk, and the carrot, taking care to remove any impurities, inedible debris, and damaged parts. Place 750 ml of water in a saucepan and season with salt. Add the vegetables and boil until tender.

Clean the artichokes until the hearts are removed, cut them into large pieces, and set aside. Dice the guanciale, sauté in a nonstick pan until crispy, and set aside.

Chop half the onion and place it in a saucepan with a drizzle of rice wine oil. Sauté for a few moments over medium heat. Once the onion is golden brown, add the rice and toast it, then deglaze with dry white wine. Once the wine has evaporated, add the artichoke hearts and occasionally ladle in the vegetable broth. Cook the rice over medium heat. When it's almost cooked, stir in a tablespoon of rice wine oil and the Grana Padano.

Plate your risotto by placing the rice on a plate, garnishing it with the crispy guanciale (previously set aside), a few fresh thyme leaves, and a few drops of Arnaboldi Wasabi paste, then serve.

Recipe by

Chef Marco Domenella