Ingredients

• 2 tbsp olive oil
• 2 onions
• roughly chopped
• 3 carrots
• roughly chopped
• ½ celery head
• roughly chopped
• ½ celeriac
• roughly chopped
• 2 leeks
• roughly chopped
• ½ fennel
• roughly chopped
• 1 head garlic
• cut in half
• 4 white peppercorns
• 1 small bunch fresh thyme
• 1 small bunch fresh rosemary
• 1 small bunch fresh flatleaf parsley
• 2 tbsp olive oil
• 75g/3oz butter
• 1 shallot
• finely chopped
• 1 garlic clove
• crushed
• 1 tsp thyme leaves
• finely chopped
• 250g/9oz carnaroli risotto rice
• 50ml/2fl oz white wine
• 1 litre/1¾pint vegetable stock
• 2 baby violet artichokes
• trimmed
• 25g/1oz mascarpone
• 50g/2oz parmesan
• freshly grated (or vegetarian hard cheese alternative)
• salt and freshly ground black pepper
• 2 baby violet artichokes
• trimmed
• ½ lemon
• juice only
• 1 tbsp white wine vinegar
• 1 tsp English mustard
• 3 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• ½ head curly endive

Directions

• For the stock
• heat a large pan until hot and then add the olive oil. Add the onions
• carrots
• celery
• celeriac
• leeks
• fennel
• garlic and peppercorns and cook for about five minutes until coloured
• but not browned.
• Cover with water and bring to the boil
• before turning the heat down and simmering for 15 minutes.
• Add the thyme
• rosemary and parsley and cook for a further five minutes. Turn off the heat and allow the stock to cool in the pan.
• Transfer the stock to a large bowl (or keep it in the pan if you have space in your fridge) and place in the fridge to chill overnight
• covered. Strain the stock the next day
• when you are ready to cook.
• For the risotto
• pour 1 litre/1¾ pints of the homemade vegetable stock into a saucepan and place onto the heat. Bring to a simmer.
• Heat a frying pan until hot. Add the olive oil and half of the butter. Add the shallots and garlic and sweat for two minutes.
• Scatter over the thyme leaves and add the rice to the pan. Cook for one minute until just starting to toast.
• Add the white wine and cook until almost all the wine has been absorbed. Gradually add the stock several ladlefuls at a time
• stirring all the time.
• When each addition of stock is absorbed
• add more stock
• stirring once more.
• Continue to cook until the rice is just tender and nearly all the stock is absorbed. When the rice has reached this point
• finely slice the artichokes (either by hand or on a mandoline).
• Add the artichokes to the risotto and cook for 2-3 minutes with the remaining stock.
• Add the mascarpone
• remaining butter and the parmesan and stir to combine. Season with salt and freshly ground black pepper.
• For the salad
• slice the artichokes very thinly and place in a bowl with half of the lemon juice.
• Whisk the white wine vinegar
• mustard and olive oil together to make a dressing. Season with salt and freshly ground black pepper. Drain the artichokes and place them in a salad bowl. Add the dressing and curly endive to the bowl and mix well.
• To serve
• spoon some of the risotto onto each plate and top with the salad.