Fresh artichokes and leeks are the perfect flavour combination for a spring time risotto. When cleaning the artichokes do not throw away the stalks, they are perfect for adding more depth of flavour to this risotto. I also fry artichoke leaves until they are golden and crispy. They add a delicious bite to this vegetarian dish.
If you cannot find herbal salt, add a mix of dried rosemary, thyme, parsley and sage (about a pinch of each) and season to taste with more salt.