ARTICHOKE RISOTTO WITH MASCARPONE, LEMON, AND THYME

Artichoke Risotto with Mascarpone, Lemon, and Thyme image

This rich risotto marries the distinctive taste of baby artichokes with creamy mascarpone cheese and sprightly lemon and thyme.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 14

Ingredients

2 lemons
10 baby artichokes
6 cups homemade chicken stock or 3 cups low-sodium store-bought chicken stock mixed with 3 cups water
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (about 1 1/2 cups)
1 garlic clove, minced
Coarse salt
2 cups short-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano
1 cup dry white wine
2 teaspoons finely chopped fresh thyme, plus sprigs for garnish
Freshly ground pepper
1/4 cup mascarpone

Steps:

Remove 3 teaspoons grated zest from 1 lemon; halve the lemon, and squeeze out 1 tablespoon juice. Set zest and juice aside. Cut remaining lemon in half, and squeeze into a medium bowl of cold water; add all rinds to water.
Prepare the artichokes: Working with 1 artichoke at a time, snap off tough outer leaves until pale-green leaves are exposed. Cut off top third. Using a paring knife, peel dark-green layer from base and stem; trim stem. Quarter artichoke lengthwise. Transfer to lemon water.
Bring stock and bay leaf to a simmer in a medium saucepan over medium-high heat; reduce heat to low.
Melt butter with oil in a large saute pan over medium heat. Add onion, garlic, and a pinch of salt; cook, stirring occasionally, until onion is slightly softened, about 6 minutes. Drain artichokes, and add to pan. Cook, stirring often, until artichokes are just tender, about 12 minutes. Add rice, and stir until coated, about 1 minute. Pour in wine, and cook, stirring, until wine has almost evaporated, about 3 minutes.
Add enough hot stock (about 1 cup) to just cover rice. Cook, stirring, until stock is almost absorbed. Continue adding stock, 3/4 cup at a time, waiting for each addition to be absorbed before adding the next; cook, stirring, until rice is tender but still slightly firm in the center, 20 to 25 minutes. Remove from heat, and discard bay leaf.
Stir in chopped thyme; season with salt and pepper. Add mascarpone, 2 teaspoons lemon zest, and the lemon juice; stir until mascarpone is melted and rice is moist and creamy. Serve immediately, garnished with thyme sprigs and remaining teaspoon lemon zest.