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ARTICHOKE RISOTTO AND ARANCINI

PHOTOGRAPHS KATE WHITAKER

CHEF’S STEP BY STEP

FOOD STYLING LOTTIE COVELL

STYLING DAVINA PERKINS

WITH THANKS TO NATOORA.CO.UK, WHO SUPPLIED THE ARTICHOKES FOR THIS FEATURE

“One of my favourite ways to eat artichokes is in risotto. The best for this dish are the small, spiky, violet ones; they have a huge amount of flavour and, when fresh, are soft and easy to prepare. If you can’t find them, look for artichokes with a pointed top, which indicates the choke inside is small, so there’ll be little waste. The stems are flavourful too – just peel away the stringy exterior. It’s important to use well-seasoned stock for risotto, and to measure the rice carefully. When it’s cooked, the risotto needs to look wet – it should ‘sigh’ onto the plate rather than sit in a stiff blob.”

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About Delicious Magazine

This month in delicious. we’re celebrating summer with £12,000+ prize giveaway, the ultimate kebabs, a brilliant Byron burger as well as a street party fit for a queen. Elsewhere Eric Lanlard serves up a new scone for Wimbledon, Sophie Michell shares healthy recipes, and Theo Randall gives a risotto masterclass. And don’t miss how to upgrade your cooking with fresh herbs. Plus there’s recipes to save time and money, 16 pages of stunning cake recipes and more.
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