Adapted from Todd English Yield: 8 servings Parmesan Risotto Cake 2 Tablespoons olive oil 3 shallots, minced 1 pound arborio rice 1 cup white wine 4 cups warm chicken stock (can use canned low sodium or vegetable broth) 4 Tablespoons unsalted butter 1 cup fresh Parmesan cheese Freshly ground black pepper and salt to taste (kosher or sea salt)

Wine Suggestion Dry Rosé

Truffled Baby Artichoke Salad

• 8 baby artichokes, outer leaves clipped and stem peeled
• 1 shallot, minced
• 2 Tablespoons canned black truffles, minced
• 1 Tablespoon fresh lemon juice
• 2 Tablespoons olive oil
• 2 teaspoons white truffle oil
• 1½ Tablespoons Parmesan cheese, grated
• Freshly ground black pepper and salt to taste (kosher or sea salt)

Parmesan Crema

• 2 cups heavy cream
• ½ cup fresh Parmesan cheese, grated
• Freshly ground black pepper to taste

For the Parmesan Risotto Cake, heat olive oil in a large saucepan over medium heat and sweat shallots until translucent. Add rice and stir well to coat entirely with oil. Heat rice, constantly stirring, for 2-3 minutes. Add wine and 1 cup of warm chicken stock. Gradually add the remaining stock ¼-½ cup at a time, until rice is cooked through and soft. (Normally risotto is cooked al dente, be sure the rice is cooked through.) Stir in butter and Parmesan cheese. Season to taste with salt and pepper. Pour out (½-inch thick) onto a sheet pan and refrigerate until cool. Cut into 3-inch rings with circular cutters and pan fry until golden brown and crispy on both sides. Place on sheet pan in 300°F oven for 10-12 minutes.

To prepare the Truffled Baby Artichoke Salad, shave artichokes lengthwise on a mandoline. Place in a large mixing bowl and toss with remaining ingredients.

For the Parmesan Crema, heat cream in a heavy bottomed saucepan over high heat and reduce by half. Whisk in Parmesan cheese. Season to taste with pepper.

To serve, place warm risotto cake in center of a plate. Place a handful (about 1 cup) of artichoke salad on top. Drizzle with Parmesan Crema. Serve immediately.