Truffled Baby Artichoke Salad

With Crispy Parmesan Risotto Cake and Parmesan Crema

Serves 8

• 2 tablespoons olive oil

• 1 onion minced

• 1 pound arborio rice

• 1 cup white wine

• 4 cups chicken stock, warm (100-120 degrees)

• 4 tablespoons unsalted butter

• 1 cup parmesan cheese

• 2-3 teaspoons kosher or sea salt

• 1-2 teaspoons freshly ground black pepper

Heat olive oil in a large sauce pan over medium heat and sweat onions until they become translucent. Add rice and stir well to coat with oil. Cook rice 2-3 minutes, to get a good "sear". Add wine and 1 cup of chicken stock. Slowly "feed" the remaining stock 1/4 - 1/2 cup at a time, until rice is cooked through and soft. (Normally risotto is cooked al dente, be sure the rice is cooked through.) Fold in butter and parmesan cheese. Season with salt and pepper. Pour out onto a sheet pan - 1/2 inch thick - and refrigerate until cooled.

Cut into 3 inch rings and pan fry until browned and crispy on both sides. Place on sheet pan in 300 degree oven 10-12 minutes.

• 8 baby artichokes - clip outer leaves and peeled stem

• 1 shallot, minced

• 2 tablespoons canned black truffles, minced

• 1 tablespoon fresh lemon juice

• 2 tablespoons olive oil

• 2 teaspoons truffle oil

• 1 1/2 tablespoons grated parmesan cheese

• 2 teaspoons kosher or sea salt

• 1-2 teaspoons freshly ground black pepper

Shave artichokes lengthwise on mandoline. Place in a large mixing bowl and toss with remaining ingredients.

Parmesan Crema

• 2 cups heavy cream

• 1/2 cup grated parmesan cheese

• 1 teaspoon freshly ground black pepper

Heat cream in a medium sauce pan over high heat and reduce by half. Whisk in parmesan cheese. Season with pepper.

Place warm risotto cake in center of plate. Place a handful (about 1 cup) of artichoke salad on top. Drizzle with parmesan crema. Serve immediately.