Risotto with Gorgonzola, Walnuts and Artichoke Chips

Let's start with the artichokes: we clean them both outside and inside and soak them in water and lemon to prevent them from blackening.

Meanwhile, toast the rice and, once the grain is hot, add the vegetable broth. Cover and cook over very low heat, gradually adding the broth.

While the rice is cooking, take the artichokes, cut them very thinly, and let them dry well on absorbent paper.

When the oil is very hot we start frying them.

The rice will be cooked in the meantime, so with the heat off, add the sweet gorgonzola and mix.

Then add a knob of butter, cover with a lid and let it rest for 2 minutes.

After two minutes, stir and serve.

We finish with chopped walnuts, crunchy artichoke chips, black pepper and a drizzle of oil.