For ➍Prepare the risotto the usual way.
Add 4 sticks of celery, sliced in 0.3 cm pieces, when the onions are soft. Include some of the leaves for aroma.
Add 12 bottled or thinned artichoke hearts, quartered, when the onions are soft. Garnish with freshly chopped parsley.
Add 450 g fresky boiled asparagus, when the onions are soft. Replace ½ of the stock with the asparagus cooking water.
Add finely-shredded raw fennel and a drop of pastis, when the onions are soft. Add freshly chopped parsley. Sprinkle with grated Parmigiano cheese before serving.
Read the tip on making a quick risotto.
