Chef Cordani’s recipe. Carnaroli risotto with violet artichoke and seasonal Fragno truffle.

Preparation of artichoke risotto

After dry-roasting the rice, bathe it with the broth, which should be added a little at a time as it is absorbed by the preparation Halfway through cooking, add the artichokes that were trifoliated earlier.
Magic ingredient: thyme.
A pinch of it is needed inside the artichoke for a note of freshness.
Once the cooking was finished, the most important step was the mantecatura made with butter and Parmesan cheese.
The chefs’ secret is to use refrigerator-cold butter and cheese.

The heat shock, in fact, will help bring out the velvety texture typical of risotto all’onda.
The mantecatura should be done with the heat off and without stirring, but by “pushing” back and forth to make the rice fold in on itself, creating the waves.

It ends with a generous grating of truffle that releases moods and scents with heat.