VEGETABLES PRIMAVERA: Heat oil gently. Add garlic, cook for 30 seconds and discard.
Add shiitake mushrooms and cook for 2 to 3 minutes (if using white mushrooms, add at end).
Add artichokes and cook until tender, 8 to 10 minutes.
Add onion, brinjals, asparagus, pepper, tomato, leek and mushrooms (if using white mushrooms).
Raise heat, stirring until vegetables are just cooked. Add extra seasoning if necessary.
RISOTTO PARMIGIANO: Simmer stock. Heat olive oil in a heavy-based saucepan. Add onion and stir with a wooden spoon until golden.
Add rice and, over medium-high heat, stir in 125 ml (1/2 cup) simmering stock. Stir constantly until absorbed.
Add another 125 ml (1/2 cup) stock and continue stirring. After 10 minutes, add vegetables primavera.
Adjust heat (risotto should continue boiling), and stir constantly to prevent sticking.
Slowly add remaining stock, 125 ml (1/2 cup) at a time, and continue stirring until absorbed, 20 to 30 minutes. Rice should be creamy and tender, but each grain should be firm. (If rice grains are a bit hard at centre, add boiling water, a little at a time, and stir until each grain is tender with the slightest bit of firmness.)
Remove pan from stove, stir butter and Parmesan cheese in vigorously. Taste season and serve with extra grated Parmesan cheese.