Artichoke is one of the most beautiful vegetables, and it is even more elegant in risotto. Made in the Thermomix, it is easy too. 

INGREDIENTS:

• 1 yellow onion
• 2 oz. evoo
• 4 oz. chopped cooked artichokes (I buy mine from Sogno Toscano) 
• 10 oz. Arborio / Carnaroli rice (with 14-15 minute cook time)
• 2 oz. dry white wine
• 14 oz. water
• 14 oz. chicken/vegetable stock
• 1 t salt
• 3 oz. grated Pecorino Romano

DIRECTIONS: 

• Place peeled onion in the mixing bowl. Chop 5 sec / speed 5. Scrape down sides of bowl with spatula.
• Add evoo and sauté 3 min / 250F / speed 1.
• Add risotto rice and without measuring cup sauté 3 min / 250F / speed 1.
• When there are 45 seconds left, pause the machine and toss in artichokes. Restart the process. 
• Add wine and without measuring cup cook 1 min / 212F / speed 1.
• Scrape the bottom of the bowl to loosen solids.
• Add water, stock, and salt. Place simmering basket on mixing bowl lid and cook 13 min / 212F / speed 1.
• Mix in Pecorino Romano. 
• Serve immediately. 

Serves 4. 15 minutes active time, 30 minutes total time.