Bring the stock to a simmer in a medium saucepan over high heat. Reduce the heat to very low to keep the stock hot. Heat the olive oil in a large saucepan over medium-high heat. Add the butter and melt. Add the onions, bell peppers, and garlic, and cook, stirring, until the vegetables are just wilted, 3 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 2 minutes. Add the wine and cook, stirring, until it evaporates, about 1 minute. Add 3/4 cup of the stock, the lemon juice, salt, and pepper and cook, stirring, until the liquid has been absorbed by the rice. Continue to cook and stir, adding 1/2 cup of the stock at a time as the rice absorbs the liquid.
After the rice has cooked for 20 minutes, add the green onions and artichoke bottoms. Cook, stirring constantly, for 3 minutes. Add the crawfish tails, heavy cream, 1/2 cup of the Parmesan cheese, and parsley. Stir to combine. Remove from the heat and let stand for 5 minutes uncovered.
Divide the risotto among four serving plates and top each portion with the remaining Parmesan cheese.
Yield: 4 servings