Easy Artichoke Risotto

Instructions

1. Quarter 3 of the artichoke hearts and set aside for garnish. Roughly chop the remaining artichokes.
2. Set aside the 2 ½ cups of chicken broth, and season it with 1 1/4 teaspoons of Dario Tuscan salt. Stir to combine.
3. Heat a medium Dutch oven over medium heat. Add 3 tablespoons olive oil and heat another 30 seconds. Add the shallots and the remaining 1/2 teaspoon Dario Tuscan salt. Cook, stirring often until the shallots are soft and fragrant, about 2 minutes. Add the rice and cook, stirring often, until the kernels are translucent and beginning to toast, another 2 to 3 minutes.
4. Stir in 1 1/2 cups of the seasoned broth. Cook, stirring often, until the broth is almost completely absorbed, about 7 minutes. Stir in the remaining cup of broth and mix often until almost fully absorbed once again. Stir in the 1 ½ cups of water and cook, stirring often until the liquid is thick and clinging to the rice, another 7 to 10 minutes. The rice should be tender all the way through with just a slight bite.
5. Stir in the lemon juice and the artichokes. Vigorously stir in the parmesan cheese, remaining 2 tablespoons olive oil, and chives if using. The rice should still have movement in the pan, like lava. If it is too thick, add a splash more water to thin it slightly. Taste and season with more Tuscan salt if necessary. Spoon the risotto in to 4 bowls. Top each bowl with 3 artichoke quarters, a sprinkling of parmesan and more chives if desired.