Risotto with artichoke stems and leaves, cream of turnip tops and burrata

Serve garnished with the turnip top cream, burrata, and black pepper.

Off the heat, mix in cold butter and parmesan.

Clean the artichokes, adding the scraps to the rest, then slice them and rinse them in water with lemon juice. Drain them, pat them dry with paper towels, and sauté them in a pan with oil and onion.

Place the artichoke trims in a large bowl with lemon juice for 15 minutes. Drain and cook in a pot of abundant salted water for an hour, or until tender. Reserve the cooking water and pass them through a food mill.

Sauté the onion in a pan with a drizzle of oil, add the rice, toast it, deglaze with the white wine and let it evaporate.

Add the artichoke broth little by little and the scraps cream halfway through cooking.