Step 1
Peel the turmeric (wear gloves so as not to stain your hands: its color is very intense). Cut it into small pieces.
Step 2
Brown it in a pan with a drizzle of oil and 1 small chopped shallot. Wet with 1 glass of water and let the turmeric cook for about 10 minutes, until it has softened and the water has evaporated.
Step 3
Toast the rice in the pan, add a splash of white wine.
Step 4
Add salt and cook the rice by adding boiling water a little at a time, as in a classic risotto.
Step 5
Clean the artichokes and cut them into thin slices. Lightly flour them then fry them in a small saucepan with 3 cm of seed oil, a few at a time, for a few seconds. Drain them on kitchen paper and keep them warm.
Step 6
Serve the risotto completing it with the robiola (you can stir it in or serve it on top) and the fried artichokes.
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