Risotto with Shrimps and Roasted Artichokes

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Risotto is a test of patience in the kitchen. It is best not to leave the side of your saucepan. It’s not difficult to make, it just requires your full attention for at least 30-40 minutes. So, just get ready to stir and stir.

Ingredients for 4 servings

5 cups (1 1/4 l) chicken broth
1/2 cup (120 ml) white wine
4 tsp olive oil
1/3 cup (85 g) minced shallots
1 ½ cup (340 g) Arborio, Carnaroli or Vialone Nano rice
1 lb (450 g) large shrimps, peeled and deveined
1 3/4 cups (400 g) frozen artichoke hearts, halved
½ tsp dried thyme
salt and freshly ground pepper