Artichoke Risotto with Capocollo and Pecorino

Artichoke Risotto with Capocollo and Pecorino

Artichoke Risotto with Capocollo and Pecorino

Artichoke Risotto with Capocollo and PecorinoEva Kolenko

“I come from Milano, which is actually the patria, or land, of risotto,” Goggi says. At Masseria Moroseta in Puglia, she cooks with artichokes from her garden, and is sure to include plenty of their edible stems. She braises the artichokes, then purées them into a cream for cooking the rice, and reserves a few pieces of the hearts for serving. “I love the pairing of capocollo and Pecorino with this dish because they are traditional of this place.”

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