PREPARE THE STOCK: Heat the stock in a saucepan until simmering then keep warm. 

SAUTÉ THE ONION: Melt half of the butter in a large frying pan and sauté the onion gently for 5-6 minutes until softened but not browned. Add the rosemary and speck then cook for a further 3 minutes.

ADD THE RICE: Pour the rice into the pan and stir to coat in the butter for 2-3 minutes. Pour the wine into the pan, bring to a simmer and cook until the wine has evaporated.

COOK THE RISOTTO: Add the stock to the pan, one ladleful at a time, stirring the rice until each ladleful has nearly evaporated. You don’t have to stand at the pan the whole time, just keep an eye on it and stir regularly. It will take 25-30 minutes for all the stock to be used up. Test a spoonful of rice and if it is cooked with a slight bite to it carry on with the recipe, otherwise add a splash of water and cook a further 5 minutes.

ADD THE ARTICHOKE: Stir through the artichoke and cook until warmed through, then stir through the Parmesan and remaining butter.

SERVE: Taste and season with salt and pepper as necessary, serve immediately on warmed plates with extra grated Parmesan.

WINE SUGGESTION: A light pinot gris or Italian Grillo will compliment the flavours in this risotto perfectly.