Rice creamed with olive oil served with turbot fins and a salad of young leaves: soften the onion in a heavy-based, high-sided pan.

Add the rice, stirring for about a minute over a gentle heat until it is well-coated and starting to change colour. Pour in the wine and evaporate off while continuing to stir, then add the boiling hot stock a little at a time.

Heat a little oil to a high heat in a saucepan and quickly fry the turbot fins and half the artichokes for a few minutes.When the risotto is cooked ‘al dente’, beat to a creamy consistency with the parmigiano-reggiano Parmesan, a drizzle of oil, the turbot mixture and, if necessary, a little stock (the risotto should be fairly creamy).

Prepare a salad with the baby salad leaves and remaining artichokes. Season with a dressing of lemon juice, finely chopped capers and a pinch of parmigiano-reggiano cheese.

Arrange the salad on top of the rice and drizzle with cold oil and a little grated lemon rind.