by Chef Marvin Gauci
Take this list with you to any of our 8 supermarkets:
Heat the olive oil in a saucepan and cook the onion until it’s soft. Add the pine nuts, pancetta cubes and artichokes.
After a couple of minutes add the sugar, balsamic vinegar and basil.
Add the rice and stir it until coated by the whole mixture.
Stir in the white wine and once absorbed start pouring in the chicken stock one cup at a time, stirring until absorbed after each addition.
After around 30 minutes the rice should be just tender. Add the parsley and fresh cream and stir for another few minutes.
Add the salt and pepper and garnish the dish with the wild fennel.