Artichoke and ceps risotto

INGREDIENTS (for 2 persons): - 200g arborio rice (also brown, although cooking will take almost twice as long). - 3 artichokes - 100g of ceps (50g if they are dehydrated) - 1l of vegetable stock - half an onion - 1 stick of celery - 40g of Parmesan cheese - EVOO - pepper - 10g butter (optional)

Hydrate the ceps in warm water for 30 to 60 minutes if purchased dehydrated.

Once ready, remove the pan from the heat and add the cheese and butter. Stir well so that they integrate with the residual heat.

Serve optionally with a sprinkling of Parmesan cheese.

Clean and peel the artichokes until only the tender part of the heart is left. We cut them in 4 parts and reserve them in water with lemon so that they do not oxidize.

Chop the onion and celery into very small pieces and fry them with a drizzle of EVOO for a couple of minutes.

Add the artichokes and cook until the onion begins to color.

Meanwhile, chop the ceps. We can also heat the vegetable stock.

When the onion has the color, add the rice and stir for a couple of minutes.

Add the chopped ceps and a pinch of pepper.

Pour the broth in batches, as the rice absorbs it.

Cook until the rice is al dente, stirring constantly.