Artichoke Risotto with Mascarpone, Lemon, and Thyme

Name: Artichoke Risotto with Mascarpone, Lemon, and Thyme
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 ½ 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; 0.25 cup mascarpone

3.0

(51)

1 Review

By

Martha Stewart Test Kitchen

Updated on January 17, 2018

Artichoke Risotto with Mascarpone, Lemon, and Thyme — Photo: John Kernick

Servings:

6

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

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 ½ 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
¼ cup mascarpone

Directions

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.