Soak the rice in cold water 20 minutes before cooking, then drain. This will help your rice cook.
Bring the salted water to a boil in the FONTIGNAC pan. Meanwhile, trim the artichoke hearts and cook them in boiling water. Cool after cooking and quarter lengthways.
Bring the salted water to the boil in the FONTIGNAC pan. When it is boiling, plunge in the asparagus and drain after cooking.
Chop the zucchini into large cubes.
Brown the chopped onions in olive oil in the FONTIGNAC frying pan to soften them. Add the rice and stir well until it becomes transparent.
Add the chopped garlic, zucchini and white wine *. Let the wine evaporate. Add half the stock and cook on low heat. Add salt and pepper.
Once the liquid has cooked down, pour in the remaining stock, a little at a time, stirring occasionally for about 18 minutes, until the rice is both creamy and firm.
Finally, add the butter, parmesan, creamy liquid and artichokes, the asparagus (cut into thirds) and dried tomatoes.
Add seasoning, stir one final time, cover and let rest for 2 minutes away from the heat. Add the chervil right before serving.
* Alcohol abuse puts your health at risk. Drink with moderation.