full recipe – artichoke and guanciale risotto

If you’ve ever wondered what it’s like to eat like a Sardinian (we do – every single day), then boy, does Francesco Mattana have just the recipes up his freshly-pressed sleeves for you. Between the pages of his new cookbook that seeks out the true spirit of Mediterranean cooking (hint: it’s in Sardinia), Francesco’s Eat Like A Sardinian features a slew of cosy recipes to get you cooking up a storm this chilly season. Exhibit A: this yummo risotto. Buon appetito!

Serves 4

INGREDIENTS
6 artichokes
1 lemon
200g guanciale, chopped into small cubes
2 sprigs of rosemary, leaves picked
1 garlic clove
360g arborio rice
1 onion, finely chopped
150ml Vermentino or a dry white wine like Sauvignon Blanc
1.5 litres hot vegetable stock
140g pecorino or Grana Padano, grated, plus extra to serve
40g cold unsalted butter extra virgin olive oil
Fine sea salt and freshly ground black pepper

To prepare the artichokes
Fill a bowl with water and squeeze in the juice from the lemon halves, then drop the squeezed halves into the bowl.

Hold an artichoke firmly with one hand and use a small, sharp knife to remove and peel off the tough, dark green outer leaves at the base. Cut off the top 1 to 2cm of the artichoke, where the leaves are still tough, and leave about 2.5cm of the stem attached. Using a vegetable peeler or sharp paring knife, peel the tough outer layer of the stem. Cut the artichoke in half and use a teaspoon to scoop out the fuzzy choke in the middle. Cut it in half again so that it is quartered.

Place the artichoke quarters immediately in the lemon water to prevent browning.

Repeat with the remaining artichokes, leaving the quarters in the water until needed.

METHOD
First, prepare the artichokes per the instructions.

Put the guanciale into a small, dry frying pan over a medium-low heat along with the rosemary and the whole garlic clove. Cook slowly for about 15 to 20 minutes, stirring occasionally, or until the guanciale releases its natural fat and turns golden.

Meanwhile, toast the rice in a deep sauté pan or saucepan over a medium heat for 2 to 3 minutes, or until it’s hot to the touch, then remove it from the pan and set it aside. Add a drizzle of oil to the same pan and add the onion along with a good pinch of salt. Cook gently for about 10 minutes until the onion is soft and golden but not brown.

Now stir the rice into the onion, add the wine and cook off the alcohol. Keep the pan over a medium heat and gradually add the stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

Meanwhile, thinly slice the artichoke quarters. Discard most of the fat from the guanciale and then stir in the artichokes. Cover and cook for a further 8 to 10 minutes until the artichokes are soft but still holding their shape. Remove the garlic from the pan and either discard it or mash it to a purée and add it back to the rice.

When the risotto is just about ready, turn the heat off. The rice should be fully cooked but still a little firm. Add half of the artichoke and guanciale mix, the cheese, butter, a touch of black pepper and another two small ladles of the stock. Stir well, then cover and leave to rest for at least 5 to 7 minutes. Once rested, the risotto should be creamy, so add another half ladle of stock if it needs to be loosened up. To serve, top each plate of risotto with the remaining crispy guanciale and artichokes, as well as the crispy rosemary and some more grated cheese, if desired.

Top tips
Using cold butter means it melts gradually and evenly, binding the fats and liquids together and making the risotto much creamier.

If you leave out the artichokes and guanciale, this recipe is essentially a risotto bianco that can be used as a canvas for any risotto. Try adding meaty mushrooms such as king oyster, oyster, portobello and porcini for a delicious meat-free version.Images and text from Eat Like A Sardinian by Francesco Mattana, photography by Dave Brown. Murdoch Books RRP $45.00.

Hungry for more yummo recipes? Cook up a storm with Raymond Tan and Audrey Payne’s childhood chocolate cake or get your tastebuds dancing with Alison Roman’s fresh pasta salad. To stay up to date on more rad recipes, sign up to our newsletter.