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Ingredients

Serves 6

• 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

Description

Smooth And Savory: This Rich Risotto Marries The Distinctive Taste Of Baby Artichokes With Creamy Mascarpone Cheese And Sprightly Lemon And Thyme.

Martha Stewart