Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. In a small pot, combine stock concentrate and 4 cups water. Bring to a boil and reduce to a simmer over low heat.

Halve, peel, and dice onion. Mince or grate garlic. Drain and pat artichoke hearts dry with a paper towel, then chop into bite-size pieces. Cut mushrooms into quarters. Finely chop parsley.

In a medium pot, heat a large drizzle of olive oil over medium-high heat. Add onion and cook until softened, 2-3 minutes. Add garlic and mushrooms and cook until mushrooms have started to soften, another 2-3 minutes.

Add arborio rice to pot and stir until grains are translucent, about 1 minute. Add warm stock 1/4 cup at a time, stirring after each addition. Let rice absorb stock before adding more.

While risotto cooks, place artichoke hearts on a baking sheet and toss with a drizzle of olive oil and a pinch of pepper. Broil until crisped and starting to brown, 5-7 minutes.

Once rice is al dente, add broiled artichoke hearts, parsley, and half the Parmesan cheese to risotto. Stir to combine. Season to taste with salt and pepper. Divide risotto between plates and top with pine nuts and remaining cheese.