Risotto with Lemon, Artichoke, and Thyme

-LW

This is a delicate and delicious risotto that is great on its own with a green salad. I think it would also be delicious with pan-seared scallops on top of it. Serve with a highly acidic white wine that won't be drowned out by the lemon and artichokes.

The artichokes' flavor gets enhanced by a method I learned from Cook's Illustrated.

Ingredients
1 jar baby or cocktail artichokes, packed in water

4 c. chicken broth

1 T. olive oil

2 shallots, chopped finely

1 c. arborio rice

1/3 c. white wine

zest from 1/2 a large lemon

2t. fresh thyme leaves

2 T. butter

1/3 c. parmesan cheese, finely grated

salt and pepper to taste

Directions
Drain the artichokes and cut the hearts away from the leaves. Soak the leaves in a bowl of cold water. Pat the hearts dry with a paper towel, and cut them in half. Using a little olive oil, sautee the hearts over medium high heat until they develop some browning. Set hearts aside in a small bowl.

Warm chicken broth in a saucepan over low heat. Sautee shallots in olive oil until soft. Stir in Arborio rice so that all grains are coated with oil. Toast for 1-2 min. Deglaze pan with white wine. Ladle in a small amount of broth and stir constantly until liquid is absorbed. Repeat until broth is gone or rice achieves proper texture.

Lower heat. Add artichokes back into risotto. Add lemon zest, thyme, and butter. Salt and pepper to taste.

Remove from heat and stir in cheese until melted.