Dice the onion and fry lightly, add the rice and toast further, then add the white wine and finally the stock. Half-way through cooking, add the artichoke pieces and continue cooking. Separately, place the grated cheese in a non-stick pan to form a sort of wafer. In the meantime cream the rice in the traditional fashion with a knob of butter and a good grating of Piave cheese. Serve the risotto in the cheese wafer.