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Artichoke Risotto with Mascarpone, Lemon, and Thyme

Martha Stewart
  • 0 minutes
  • Serves 6

INGREDIENTS

10

Baby artichokes

1

Bay leaf

1

Garlic clove

2

Lemons

1

Onion, finely chopped (about 1 1/2 cups), medium

2 tsp

Thyme, fresh

6 cups

Chicken stock, homemade

1

Pepper, Freshly ground

1

Salt, Coarse

2 tbsp

Olive oil, extra-virgin

2 tbsp

Butter, unsalted

1/4 cup

Mascarpone

2 cups

Italian rice, short-grain

1 cup

White wine, dry