Place everything in a large pot and let it simmer for 30min (start counting from the moment it breaks into a boil).

Pass through a colander and keep the stock

Remove the lower fibrous part of the asparagus. Boil water in a pot with a tablespoon of salt. When it starts to boil vigorously add the asparagus. Let them boil for 1 minute and then stop the cooking process by placing them in icy water for a couple of minutes

Discard the water from the asparagus and replace with fresh water. Add the juice from half a lemon and the artichoke bottoms. Bring the water to a boil and let them cook until you can easily go through the artichoke bottoms with a knife easily. Remove them from the cooking liquid and reserve.

When the risotto is a couple minutes away from being ready add a bit of butter and olive oil on a pan over high heat and add the asparagus and artichokes. Leave them still for a minute so they become golden and then turn them around. Repeat until they're fully golden and remove.

Add more butter and olive oil and repeat the process with the shrimp. They only need a minute per side to be ready. Remember to leave them still on the pan so they can go nice and golden.

Cook the onion in a bit of olive oil over medium heat until really soft, translucent and sweet in smell.

Add the rice and saffron and stir constantly for one minute.

Add the white wine and let it evaporate completely.

Start to add the stock little by little, stirring constantly until the rice is al dente.

Add the parmesan cheese to the risotto.

Adjust the level of salt and pepper and add more stock if needed. The consistency should be such that if you pass a spoon down the center of the risotto it should go back to its place easily.

Finish by adding the butter and mixing.

Serve with the artichokes, asparagus and shrimp.