Eat Like A Sardinian: Artichoke and Guanciale Risotto Recipe

Francesco Mattana's new cookbook 'Eat Like A Sardinian' features a recipe for artichoke and guanciale risotto, showcasing Mediterranean cooking from Sardinia. The dish includes ingredients like artichokes, guanciale, arborio rice, Vermentino wine, and pecorino cheese. Preparation involves toasting rice, slow-cooking guanciale with rosemary and garlic, and gradually adding stock. The risotto is finished with cold butter and cheese for creaminess. The cookbook is published by Murdoch Books, RRP $45.00, with photography by Dave Brown.