(Serves 4 to 6)

2 shallots, peeled and chopped
2 tbsps extra virgin olive oil
350 g Carnaroli, Vialone Nano, Baldo or Arborio rice
300 ml good dry white wine
1 litre vegetable stock
6-8 small artichokes, trimmed, halved, thinly sliced, with choke removed first

For serving:
Butter
Freshly grated Parmesan cheese or pepper ġbejniet

Fry the shallots without browning them for four to five minutes in the olive oil. A deep, heavy frying pan is good for cooking risotto, I find. Stir in the rice until it is well coated in oil. In two saucepans boil the wine and the stock separately. Pour a ladle of wine over the rice, stir well, and when the wine has been absorbed by the rice, add the rest of it. When this too has been absorbed, add the stock, a little at a time, allowing it to absorb before adding more.

With the first batch of stock, add the sliced artichokes. Stir the risotto from time to time. The rice may be cooked to your liking before you have used up all the stock. I like my risotto quite soft, moist and creamy, rather than dry. Just before serving, stir in the butter and the cheese.