5 - 6 cups vegetable stock
1/2 cup finely chopped onion
1 1/2 cups Olea Europaea arborio, carnaroli or vialone nano rice
1/2 cup dry white wine
1/2 cup Oleo Europaea sliced artichokes in olive oil
4 tbsp. unsalted butter
2 tablespoons olive oil
Zest & juice from one lemon
1/4 cup grated Parmesan cheese
1/3 cup chopped fresh parsley
Place the stock in a pot with the artichokes and keep warm.
Heat 2 tablespoons of butter and olive oil in a heavy saucepan. Add the onions and cook until they are translucent. Add the Italian rice and stir until it is well coated with butter. Add white wine and stir continually over medium heat until it is absorbed.
Start by adding a ladle full of warm stock, stirring as it is absorbed. Continue in this manner, adding ladles full of stock and stirring continuously for about 10 minutes. Add the artichokes as well and continue adding the stock for another 10 to 15 minutes or until the rice is cooked al-dente, with a creamy texture . Remove from heat and finish with remaining butter, lemon juice, zest and parmesan cheese. Stir in the chopped parsley and serve hot.