Makes 4 servings. Difficulty
4 cups gf vegetable stock 2 Tablespoons unsalted butter, divided 1 Tablespoon olive oil 1/3 cup red onion, finely chopped 2 garlic cloves, minced 1 cup Arborio rice 1/4 cup dry white wine 1 teaspoon lemon zest 2 teaspoons lemon juice 1/2 cup freshly grated Parmigiano Reggiano cheese 1 Tablespoon fresh thyme, finely chopped 1 can artichoke hearts (in water), drained and chopped Salt and freshly ground black pepper
Place the vegetable stock in a saucepan and bring to a boil. Reduce heat to low.
Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large heavy-bottomed saucepan over medium heat. Add the onions and garlic and sauté until tender, about 2 minutes. Add the rice and cook, stirring constantly, until the rice is somewhat translucent and covered with the oil and butter in the pan. Add the wine and cook, stirring constantly, until the wine has been absorbed by the rice. Add about 1/2 cup of the vegetable stock, the lemon zest and the lemon juice. Keep it at a simmer and continue to cook, stirring constantly until the liquid is absorbed. Repeat this process, adding 1/2 cup of stock at a time and cooking it until the rice absorbs each addition. Continue this process until the rice is al dente when tested. Stir in the cheese, thyme and artichoke hearts. Adjust seasonings to taste with salt and freshly ground black pepper. Stir in the remaining tablespoon of butter, cover and let sit for 5 minutes (off heat). Serve.