Artichoke Risotto with Mascarpone, Lemon, and Thyme

Ingredients
3 tsp lemon zest, divided
1 tbsp lemon juice
6 cup chicken stock
1 bay leaf
2 tablespoon unsalted butter
2 tablespoon extra-virgin olive oil
1 medium onion, finely chopped (about 1 1/2 cups)
1 garlic clove, minced
Coarse salt
2 cup short-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano
1 cup dry white wine
2 teaspoon finely chopped fresh thyme, plus sprigs for garnish
Freshly ground pepper
1/4 cup mascarpone

Instructions:

Bring stock and bay leaf to a simmer in a medium saucepan over medium-high heat; reduce heat to low.

Melt butter with oil in a large saute pan over medium heat. Add onion, garlic, and a pinch of salt; cook, stirring occasionally, until onion is slightly softened, about 6 minutes. Add artichokes to pan. Add rice, and stir until coated, about 1 minute. Pour in wine, and cook, stirring, until wine has almost evaporated, about 3 minutes.

Add enough hot stock (about 1 cup) to just cover rice. Cook, stirring, until stock is almost absorbed. Continue adding stock, 3/4 cup at a time, waiting for each addition to be absorbed before adding the next; cook, stirring, until rice is tender but still slightly firm in the center, 20 to 25 minutes. Remove from heat, and discard bay leaf.

Stir in chopped thyme; season with salt and pepper. Add mascarpone, lemon juice, and 2/3 of the lemon zest; stir until mascarpone is melted and rice is moist and creamy. Serve immediately, garnished with thyme sprigs and remaining teaspoon lemon zest.