For the Risotto:
280 g of Vialone Nano rice
4 spiny artichokes
100 g of stracchino with sweet Cervia salt
1 tablespoon of Parmesan
30 g of butter
1 untreated lemon
1 sprig of thyme, vegetable broth, salt and pepper.
Chop finely the shallot and let it simmer gently in a saucepan with butter, adding a little bit of broth, in order to keep its colour. Add the rice and toast it with high fire. Begin the cooking adding broth little by little. Meanwhile remove the external leaves of the artichokes and cut the hearts with the help of a good knife. Cut them finely and add them immediately to the risotto. Chop the thyme together with the grated zest of 1/2 e lemon and add it to the rice. Keep on cooking adding hot broth. Stir with Parmesan and stracchino with sweet cervia salt. Add salt and pepper and serve immediately.