Recipes
Recipes
Artichoke and Piave Vecchio cheese risotto
Back to recipesA risotto for lovers of delicate flavours like artichokes, in a “crispy” presentation.
Ingredients
- Half an onion
- 320 g Carnaroli rice
- 4 julienne-cut artichokes
- 1 l vegetable stock
- 100 g Piave Vecchio cheese
- salt to taste
- half glass white wine
Preparation
4 servings – Medium difficulty
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.
