Ingredients for 4 people

350 gr of Carnaroli rice, 8 slices or ‘Romano Mainelli’ speck, 400 gr of frozen artichoke cores, extra virgin olive oil, vegetable stock as needed, 2 spoons of grated Pecorino cheese.

Preparation

Cut the artichokes in slices and the speck in strips. Simmer some oil - about six spoons - in a pan and add the speck and artichokes. Brown for a few seconds, add the rice and toast it briefly. Add a few ladles of hot stock and mix. Cook for about 14 minutes adding hot stock as soon as it dries out. Mix every now and then to speed cooking. Finally, remove the pan from the fire and add the cheese as you stir gently and patiently. At the end the rise must be soft yet well separate, otherwise it will be too dry when served. Remember that the rice will keep soaking the stock even when not on the flame.