2 tablespoons Filippo Berio extra virgin olive oil
1 onion, finely chopped
1 1/2 cups Carnaroli or Arborio rice
4 artichokes, leaves discarded, hearts only, chopped
5 cups hot chicken or vegetable stock
Juice and zest of one lemon
Salt to taste
1/2 cup grated Grana Padano cheese
Heat olive oil in a large heavy duty pot over medium-high heat.
Add onion and cook until wilted. Stir in the rice and cook until rice crackles but is not brown. Stir in artichoke hearts and cook 1 minute. Lower heat to medium and begin adding ladlefuls of the stock and allow the rice to absorb each addition before adding another. Add enough broth to finish the risotto to the al dente stage.
Remove from heat and stir in the lemon juice and zest. Mix well. Stir in the cheese and serve immediately.
This recipe is featured on show 2404 - The Art of the Artichoke.
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