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
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