Preparation time: 00:20

Cooking time: 00:45

Artichokes

• To prepare the artichokes, pluck off the outer artichoke leaves and discard.
• Cut the artichokes in half lengthwise. Remove the hairy 'choke' from the centre using a teaspoon (discard).
• Shave fine slices from the artichoke halves using a mandoline.
• Melt the 3 tablespoons butter in a pan, add the rosemary leaves and fry the sliced artichokes until crisp and brown. Set aside.

Risotto

• For the risotto, heat 30g of the butter in a sauté pan. Add the onion and cook over a gentle heat until softened and just beginning to colour. Remove with a slotted spoon and set aside.
• Add the rice to the sauté pan, turn up the heat and stir for 2–3 minutes to lightly toast the rice.
• Add a ladleful of hot stock and stir until the rice is absorbed. Add another ladle and cook, stirring, until it is absorbed. Continue this way until the stock is used up.
• Meanwhile put the saffron threads in a separate small bowl with 1–2 tablespoons of the hot stock. Stir into the rice towards the end of the cooking time.
• Finally, finish the risotto with the Parmesan and the remaining butter. Taste and season with a little salt.
• Serve the risotto on a large platter, crowned with the crisp artichoke slices.