Risotto – Organic Tuscany Cookbook

Ingredients

• 5 or 6 medium artichokes (or other vegetables, see note below)
• 300 g (1 1/2 cups) risotto rice (see below)
• 1 large onion, finely chopped
• 2 bay leaves
• Vegetable stock (onion, carrot, celery, stock cube)
• 2 whole cloves of garlic, squashed to release their flavour
• A splash of white wine
• Olive oil
• A knob of butter
• Parmesan cheese – around half a cup