Artichoke Risotto with Fresh Thyme and Parrano                 1/2 cup finely chopped onion 1/4 cup olive oil 2 cups fresh (or frozen and thawed) artichoke hearts, cut into thin slivers lengthwise and sitting in acidulated water so they don't turn brown 1 1/2 cups Arborio or Canarolli rice About 5 cups fat free chicken stock, simmering 1 tbsp minced fresh thyme leaves or 1/2 tsp (heaping) dried thyme Grated zest from one lemon (optional) 1 1/2 tbsp butter 1 cup shredded Parrano           Add the chopped onion and olive oil to a large pan. Set over medium-high heat and cook, stirring often for about 3 minutes until the onion has wilted and turned transparent. Drain the artichoke slivers and add them to the pan. Cook for 3 minutes until artichokes begin to get tender. Add the rice and toss to combine. "Toast" the rice in the hot skillet for about 2 minutes until you can smell the rice. Do not brown the rice. Add half of the simmering stock and immediately reduce the heat to low. Stir to combine ingredients and simmer for about 4 minutes until most of the stock has been absorbed. Add half of the remaining stock and continue simmering, stirring often so nothing sticks to the bottom of the pan. When the rice begins to look "dry" add the remaining stock and continue simmering and stirring. When the rice has absorbed all of the stock, taste the rice for texture - if it is too firm add up to 1 cup simmering water. To finish the risotto, swirl in the thyme and lemon zest. Then swirl in the butter and stir until butter melts. Finally, stir in the shredded Parrano, correct seasonings and serve immediately on warm plates.           Serves 4-6