Ingredients

The following ingredients have 4 Servings
  • 1.5 cups arborio or carnaroli rice
  • 6 cups vegetable stock (-warm)
  • 1 batch marinated artichoke hearts ((about a dozen))
  • 1/2 cup onion or leeks (- finely chopped)
  • 1/4 cup dry white wine
  • 2 tbsp salted butter
  • 2 tbsp extra virgin olive oil
  • 1 organic lemon (-j uiced and zested)
  • 1/4 cup parmigiano-reggiano or mascarpone cheese (- optional)
  • 4 tbsp fresh thyme and basil leaves
  • 1 pinch sea salt (+ more to taste)
  • freshly cracked black pepper to taste

Instruction

  • Prepare the marinated artichoke hearts according to this recipe. Puree half of them in the food processor and reserve the rest.
  • Heat up the vegetable stock and season to your taste with the sea salt.
  • In a large skillet over medium low flame melt 1 tablespoon of the butter and one of olive oil. Add the onion or leeks and sautéed together until translucent.
  • Stir in the risotto rice and toss to coat in the oils. Toast for a minute or so then hit it with the white wine. 
  • Once the wine has been almost fully absorbed start adding in the stock a ladleful at a time while maintaining a constant gentle simmer. Make sure to stir well every time you add more stock and never let the rice dry out completely before adding more liquid. 
  • The risotto is done in about 30 minutes, once the grains are al dente, they still have a little bite to them and not mushy. 
  • Remove from heat and stir in the pureed artichoke hearts, parmesan cheese and 1 tablespoon of the remaining butter. 
  • Add a little more warm stock, 2 tablespoons of lemon juice then stir again and cover with a lid and allow to sit for 3 minutes. If needed you can add a little more stock just before serving to help loosen it a little more. 
  • Divide between 4 plates and serve with the reserved artichoke hearts on top, lemon zest, a drizzle of olive oil, black pepper and the fresh thyme and basil.