Instructions: Cut the artichoke in half and slice as thinly as possible.

Fry gently with the garlic in 1 tablespoon of the olive oil for 5 minutes stirring continually then add 120ml water salt and pepper and simmer until the water has evapourated.

Melt the chicken stock and check for seasoning.

Melt 75g of the butter in the remaining oil in a large heavy bottomed saucepan and gently fry the onion until soft about 15-20 minutes.

Add the rice and off the heat stir until the rice becomes totally coated this only takes a minute.

Return to the heat add 2 or so ladelfuls of hot stock or just enough to cover the rice and simmer stirring until the rice had absorbed nearly all the liquid.

Continue to add more stock as the previoius addition is absorbed.

After about 15-20 minutes nearly all the stock will have been absorbed by the rice; each grain will have a creamy coating but will remain al dente.

Add ther remaining butter in small pieces the vermouth parmesan and artichokes being careful not to over stir.

Violetti the small artichokes with thorny points are in season from December to February and are perfect for this risotto.

Serves 6

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