Risotto with Artichokes and Lonzardo

Method

1. Prepare artichoke broth: clean artichokes, remove outer leaves and tops. Put leaves and trimmings in water with marjoram, bring to boil, simmer for 15-20 minutes.
2. Prepare the fondo: in a food processor, blend lonzardo fat, garlic, porro (leek), and marjoram with a drizzle of oil to make a paste.
3. Heat the paste in a pan. Add the cleaned artichokes, thinly sliced, and cook briefly.
4. Add Carnaroli rice, toast with the artichokes and fat.
5. Deglaze with white wine, let evaporate.
6. Gradually add the hot artichoke broth, stirring constantly. Cook for 15-17 minutes, adding broth as needed.
7. When al dente, remove from heat. Add cold butter and grated Parmesan. Mantecare.
8. Serve with thin slices of lonzardo and fresh marjoram.