Baby Artichoke and Mushroom Risotto

Artichokes and brown beech mushrooms are the perfect combination in this creamy and delicious risotto. This dish works as a main or side dish.

INSTRUCTIONS

Fill a medium bowl with water and ice. Cut the lemon in half and squeeze the lemon juice into the bowl, then place the two halves into the bowl. Set aside.

Working with one artichoke at a time, snap off the tough outer leaves until pale-green leaves are exposed. Cut off the top third. Using a paring knife, peel the dark-green layer from the base and stem; trim stem. Cut each artichoke in half lengthwise. Place the artichokes in the ice water bath as you work.

When you’re finished trimming all the artichokes, put a steam basket in a medium pot. Lay each artichoke onto the steam basket, cut side down. Pour in the lemon ice-water (except for the lemon halves) and bring to a simmer. Cover and simmer until the artichokes are tender, about 10 to 12 minutes. Remove from heat and let them cool in the steam basket.

Meanwhile, heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks, mushrooms, sea salt and pepper, and sauté until tender, about 5 to 7 minutes. Add the rice and stir for a minute to coat with the leeks, oil, and butter. Add the garlic and thyme and cook until fragrant, about 30 seconds. Pour in the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the vegetable stock or mushroom broth, 2 ladles at a time, stirring constantly and waiting for the stock to be absorbed before adding more (this process should take 25 to 30 minutes). Cook until the rice is tender but still firm.

When the risotto is done, turn off the heat and stir in the mascarpone and Parmesan cheese. Season to taste with salt and pepper.  Carefully mix in the steamed baby artichokes.

Serve hot with a sprinkling of fresh thyme leaves and more Parmesan cheese.

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