Creamy Rice with Crispy Artichokes, Golden Lemon and Manchego

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the artichokes on a baking tray and toss them with 1 tablespoon of the olive oil, the sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the thin slices from half of the lemon and roast for 18 minutes, stirring halfway through, until the artichokes are golden and the edges are crisp.

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   2. While the artichokes roast, heat the vegetable broth in a saucepan and keep it very hot over low heat. Zest the other half of the lemon and set aside. Squeeze that half to get 1 tablespoon of juice.

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   3. In a wide pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the yellow onion with a pinch of salt and cook for 6 to 7 minutes until soft and translucent. Stir in the minced garlic and fresh thyme, and cook 1 minute more.

4. 4

   4. Add the short-grain rice and stir for 1 to 2 minutes to lightly toast it. Pour in the dry white wine and cook, stirring, until it has almost completely evaporated.

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   5. Begin adding the hot vegetable broth gradually, about one ladle at a time, stirring often and waiting until the rice has absorbed most of the liquid before adding more. Continue for 16 to 18 minutes, until the texture is creamy and the rice is tender with a slight bite at the center.

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   6. When the rice is nearly done, add the butter, grated aged Manchego, lemon zest, and lemon juice. Stir until creamy and glossy. Adjust with the remaining salt and the rest of the black pepper.

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   7. Remove the artichokes and golden roasted lemon slices from the oven. Fold half of the artichokes into the rice and stir gently. Spoon the rice onto plates or serve directly from the pot.

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   8. Finish with the remaining crispy artichokes on top, the roasted lemon slices, and the chopped fresh parsley. Serve immediately to enjoy its creamy texture.