Reviews (1)        Add Rating & Review     51 Ratings   5 star values:        5    4 star values:        5    3 star values:        28    2 star values:        10    1 star values:        3                Martha Stewart Member     Rating: Unrated       01/04/2017   This is not a review, but a question. Can jar or bottle arichokes be used instead of fresh?

Back to Artichoke Risotto with Mascarpone, Lemon, and Thyme All Reviews for Artichoke Risotto with Mascarpone, Lemon, and Thyme - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Artichoke Risotto with Mascarpone, Lemon, and Thyme Credit: John Kernick Recipe Summary Servings: 6

Ingredients Ingredient Checklist 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

Gallery Artichoke Risotto with Mascarpone, Lemon, and Thyme Credit: John Kernick

Recipe Summary Servings: 6

Artichoke Risotto with Mascarpone, Lemon, and Thyme      Credit: John Kernick

Artichoke Risotto with Mascarpone, Lemon, and Thyme

Credit: John Kernick

Artichoke Risotto with Mascarpone, Lemon, and Thyme

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

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

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.

Reviews (1)

 Add Rating & Review     51 Ratings   5 star values:        5    4 star values:        5    3 star values:        28    2 star values:        10    1 star values:        3        

   Martha Stewart Member     Rating: Unrated       01/04/2017   This is not a review, but a question. Can jar or bottle arichokes be used instead of fresh?

Reviews (1)

Add Rating & Review     51 Ratings   5 star values:        5    4 star values:        5    3 star values:        28    2 star values:        10    1 star values:        3

Add Rating & Review

51 Ratings 5 star values: 5 4 star values: 5 3 star values: 28 2 star values: 10 1 star values: 3

51 Ratings 5 star values: 5 4 star values: 5 3 star values: 28 2 star values: 10 1 star values: 3

51 Ratings 5 star values: 5 4 star values: 5 3 star values: 28 2 star values: 10 1 star values: 3

  • 5 star values: 5 4 star values: 5 3 star values: 28 2 star values: 10 1 star values: 3

    Martha Stewart Member     Rating: Unrated       01/04/2017   This is not a review, but a question. Can jar or bottle arichokes be used instead of fresh?

    Martha Stewart Member

    Rating: Unrated 01/04/2017

This is not a review, but a question. Can jar or bottle arichokes be used instead of fresh?

Rating: Unrated

All Reviews for Artichoke Risotto with Mascarpone, Lemon, and Thyme

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Artichoke Risotto with Mascarpone, Lemon, and Thyme

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest