Rincez les artichauts et placez-les dans de l’eau citronnée. Coupez leurs tiges en lamelles.
Nettoyez les truffes à l’aide d’une brosse dans un bol d’eau, pelez-les avec un éplucheur et gardez le reste. Découpez en 20 tranches et mettez-les de côté en les couvrant de papier absorbant humide. Hachez le reste des truffes avec une fourchette.
Faites revenir l’oignon dans de l’huile d’olive et du beurre à feu doux. Au bout de 2 minutes, ajoutez les truffes hachées, les tiges d’artichaut coupées en lamelles, puis le riz et laissez cuire deux minutes. Versez un peu de vin blanc et laissez cuire doucement en ajoutant le bouillon de légumes tout en mélangeant. Pendant ce temps, coupez 8 artichauts en petits morceaux, placez-les dans une poêle avec de l’huile d’olive et laissez-les blondir.
Quand le riz est prêt, retirez-le du feu, mélangez-le avec du beurre, du fromage parmigiano-reggiano et quelques gouttes de vinaigre.
Versez le riz sur une assiette, étalez à l’aide d’un cuillère, disposez les artichauts et les truffes coupées dessus et versez le jus de viande chaud.
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